Roasted pork is a favourite dish in many different cultures, and countries. It pairs well with several herbs and spices, and is easily marinated. There are multiple cuts of pork that work well for roasting, but cooking times vary for each meat, depending on size and if the bone is in or not.
Pork roasts should cook for about 20 minutes per pound. However, a pork shoulder may need to cook for 30 minutes per pound depending on its size. This means for a pork roast that is 2.27 Kilogram, cooking time will be around 2 1/2 hours, as opposed to the normal cooking time of 90 minutes for other cuts of pork.
It is important to note that bones in a roast will speed up the cooking time. A bone acts as a heat conductor which helps to cook the meat from the inside.
Pork Roast Cuts
Any large section of pork meat can be roasted. Cuts include the pork loin, leg, tenderloin, spareribs, back ribs, and shoulder. Various sections of meat have slightly different flavours, but all are tasty and absorb the flavour of marinades, spices and rubs well. Always select pork that has a pink colouring.
Marinades and Rubs
Pork meat works well with several marinades and rubs.
Good pork marinades are spicy mustard, ginger based sauces, tomato and garlic marinade, Italian dressing, as well as apple juice. Pineapple juice can also be flavoured with soy sauce, teriyaki sauce, and ginger to make a Hawaiian styled marinade.
Herbs and spices that make good ingredients for rubs include onion powder, garlic powder, ground ginger, thyme, rosemary, and allspice. Not all spices work well together, so it is important to experiment with different rubs before cooking. Do a taste test on the rub before adding it to the pork, but never taste it after it has been contaminated from the meat.
Pork roasts can be cooked covered or uncovered depending on personal preference. Placing the pork roast in a preheated oven without a covering will give the meat a crispier outside, while cooking it covered, will give the meat a softer, juicer outside.
Always check the internal temperature of the meat before serving. The temperature should read between 160 and 170 degrees for a well done roast. Although, it is safe for consumption once the internal temperature reaches 150 degrees. Make sure to keep the thermometer away from the bone in order to get an accurate temperature reading.