Roast Pork

A delicious meal that is easy to prepare. Serve with mushroom gravy sauce, roasted potato and any other side dish or rice.

A pork butt is roasted with potatoes for 3 to 4 hours depending on the size whether it is tied,boneless,bone-in or stuffed or until the temperature is 155°F to 160°F .Do not over cook, over cooking the pork will produce tough, dry meat.To cook, the roast is placed on a rack in a shallow roasting pan to allow the bottom of the cut to become brown and crisp on the surface just like the rest of the meat. To ensure doneness, check with a meat thermometer inserted into the thickest part of the cut and should produce a temperature of 160°F for medium doneness (165°F to 170°F for well done). 

For best results, the meat should be allowed to rest (a waiting period before carving) for 10 to 15 minutes. During this time the meat will continue to cook and will increase in temperature 5 to 10 degrees. Resting also allows the juices to be redistributed through the meat before it is carved. Remove strings if tied, and slice or carve to the desired thickness.

Note:Potato cooks faster so make sure to remove it from the pan when done or put it at the last hour of roasting.

 

Roasting Tips:

1. Be sure to fully  preheat the oven before placing the roast into the oven for a crips surface.
2. Rub the surface of the meat with your favorite seasoning to add extra flavor
3. A roast with a bone will cook faster  than a boneless because the bone will conduct heat  faster than the meat
4. To check the doneness with thermometer,be sure that the stem of it is not touching the bone because this will result in wrong reading
5. The driping from the roast will add flavor when making a gravy sauce
6. Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape.
7. Roast at a lower temperature for a more flavorful and moist meat. It will take longer to cook but the results will be worth the wait.