Cook a Pork Roast
Roasting pork over a low to medium heat allows it to slowly tenderize and take on sweet or salty flavors. There are several cuts of roast pork that can be roasted in the oven, cooked in a slow cooker or simmered in a Dutch oven, such as pork loin, pork shoulder, pork tenderloin and pork crown roast. You can find out how to cook a pork roast by following these steps.
Contents
Steps
Prepare the Pork Roast
- Place the roast in the refrigerator to defrost, if it has been frozen. This can take 1 to 2 days depending upon the size of the roast.
- Remove the roast from the refrigerator when it is thawed. Place it on a plate for seasoning.
- Sprinkle a generous seasoning of salt and pepper on all surfaces of the roast.
Brown the Pork Roast
- Heat a large frying pan on high heat. Add 1 tbsp. (14.8ml) of canola or olive oil to the pan.
- Place the pork roast in the pan to brown. Turn the roast on each of its sides when they reach a caramel color.
- Browning a roast helps it to seal in the juices during the cooking process. It is recommended whether you use an oven or a slow cooker.
Cooking Method
- Choose your preferred cooking method. There are several ways to achieve a delicious result from a pork roast recipe, so choose what is preferable for your meal.
- Cook the pork roast in the oven on 325 degrees Fahrenheit (163 degrees Celsius). Cooking time will be 35 minutes per lb. (0.45kg) of meat. A pork roast with the bone in will cook faster than a boneless roast. It will result in a crispier surface texture with less moisture. This is an ideal method if you want to make gravy.
- Cook the pork roast in a slow cooker, for the most tender roast. Place the brown roast in the slow cooker for approximately 6 hours on low. If your roast is extremely large, you may want to cut it into a few pieces. Always reduce the amount of liquid you add to the slow cooker, unless the recipe is intended for crock pot use.
- Cook the pork roast in a Dutch oven on your stove top. You will want to bring all the ingredients, including the added liquid, to a boil. Then, turn down the temperature and cook covered on low for 2.5 to 3 hours.
Seasonings and Other Ingredients
- Chop up 1 onion, when you have chosen your cooking method. This pork roast recipe, and most other recipes, can be adapted according to the way you want to cook the roast.
- Slice 2 to 3 apples. Add the onions and the apples to the roasting pan, Dutch oven or slow cooker.
- Pour 1 cup (237ml) of beef broth into your container to help flavor the pork while it cooks. You can also use chicken broth.
- Add 1 to 2 cups (237 to 473ml) of apple juice, cider or another fruit juice.
- If you are using a slow cooker, use 1/2 cup (118ml) of beef broth, and 1/2 cup (118ml) of apple juice. The moisture stays in the crock pot while it cooks, and too much moisture can make the roast soupy.
- Add additional spices, such as 1 bay leaf or 1 tbsp. (2.1g) of chopped sage, thyme or rosemary.
- If you are using a slow cooker, use half of the spices that are called for in the recipe. The long cooking time increases the intensity of the flavor.
Pork Roast Cooking Tips
- Place the fattiest side of the roast upward in the roasting pan, slow cooker or Dutch oven. This will allow the fat to drip down and flavor the meat.
- Use a meat thermometer to see whether the roast has reached 160 degrees on the inside. Some experts now say that pork must reach over 145 degrees Fahrenheit to be safe.
- Make sure the thermometer does not touch the bone, as this will produce an inaccurate reading.
- Allow the pork to rest for 15 minutes before slicing. Cover it with aluminum foil so that it doesn't lose too much heat.
- Slice the pork roast across the grain for a tender flavor.
- Use the extra liquid from your roasting pan, slow cooker or Dutch oven to make a sauce. Pour it into a frying pan and simmer it on high heat until it is reduced by half. Pour it over the slices of roast pork.
- Finished.
Tips
- You may want to choose the cooking method according to the type of roast you bought. Cheaper cuts, such as the shoulder, are ideal with a slow cooker, because they break down the marbled meat to a more tender consistency. Crown and loin cuts are better when cooked in a Dutch oven or roasting pan, because there is less fat in the tissue.
Things You'll Need
- Pork loin/shoulder/crown
- Oven
- Roasting pan/Dutch oven/slow cooker
- Onions
- Apples
- Beef/chicken stock
- Apple juice
- Liquid measuring cup
- Olive/canola oil
- Frying pan
- Herbs (bay leaf, rosemary, sage or thyme)
- Salt
- Pepper
- Aluminum foil
- Knife
