Roasting, very similar to baking, is a method of cooking pork in the oven in a shallow, uncovered pan, and without adding liquid to the pan.
Any cut of pork can be roasted, and should be roasted at 350° F unless otherwise noted.
This chart will help you decide how long you need to roast the cut of pork you have.
Ham Approx. 5-6 lbs. 20 minutes per lbs.
Loin Roast, Bone-in or Boneless Approx. 2-5 lbs. 20 minutes per lbs.
Shoulder Approx. 3-6 lbs. 45 minutes per lbs.
Using the drippings from the roasted meat will provide great flavor
When making a stock, gravy or sauce.
When placing a thermometer in the meat to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.
Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.
For more information on cooking with pork visit porkbeinspired.com