Roast Pork

The pork loin cut is your best bet for roasting pork. It is less fatty, tender but will dry out if overcooked. There are three parts to this cut: If you want to cut down on your fat avoid the blade end (toward the shoulder) as it is more fatty; the sirloin end which is closest to the rump tends to be boney and the center cut which is the most tender and lean and expensive.

The meat from the pork shoulder is fatty, tender and juicy but not good for your arteries. I'd avoid it.

The pork leg cut: this is one area where hams come from. But fresh leg cuts are lean and very tasty and make a great roast.

When roasting pork place on a rack in a 300 to 325 degree oven. Always use a meat thermometer. When cooking a bone-in (bone-in picnic shoulder, Boston shoulder or whole bone-in ham) make sure the thermometer is not touching the bone – it will give you an inaccurate reading, also place the thermometer in the meatiest portion of the roast (The most inner part of the roast will be the last to reach the desired temperature thus ensuring that no bacteria remain). The internal temperature should be at least 160 degrees for safe eating, 170 degrees is probably safer. But don't over cook as your meat will be dry and tough.