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baking a tender roast

L

lizgirl

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My mother never baked a tender roats and I can't either. I see different information on temperature, I don't know what changes to make. I recently read information on this board on making a Roast Beef, I will try those suggestions. However I have not been able to make a good Roast Pork. Can someone tell me how to roast a tender Pork roast in the oven? I would also like to know how to make one fall apart too.

Please suggest what kind of cut to buy for this to. You don't know how my head glazes over when I am standing at the meat section at the store.:confused:

My latest disaster was buying a roast, with bone and freezing it. I forgot to thaw it out and decided I might be able to roast it frozen. OH WRONG! It baked unevenly and the outside was overdone and the inside still pink, even when I used the thermometer for checking temperature. I have no instincs for this, and my husband deserves a decent piece of meat!:eek:
 
First off, Lizgirl, take a deep breath. Blow it out hard.

Now, do that again.

There, isn't that better.

Learning about meat is an on-going task. Just about the time you think you have a handle on it they change the names; or introduce new cuts; or something to confuse you.

With that in mind, your best friend is the butcher or meat cutter behind the counter. Tell him/her what you are planning, and ask for a suggestion. And explain any difficulties you may be having. Those people love to be asked.

Next, despite what you read, never, ever, start with frozen protein. Even fish will turn rubbery if you start with it frozen. So make sure the protein is fully defrosted. Even better is to start with it at room temperature (don't let the food police know I told you that, though).

Now then, as to pork roast, there are several cuts to consider, depending on your desired end result.

Tenderloin is a small cut, usually packed two-up in a cryovac bag. Together they way maybe 2 lbs. Tenderloin is the tenderest cut of pork, and should be cooked quickly. If you want it whole, sear it on all sides and finish in the oven at 350 for maybe ten minutes. Use your thermometer to assure it doesn't get overcooked.

Speaking of thermometers, do not believe the figures printed on the side. They refer to the final temperature. Depending on size of meat, you want to pull it when it's about ten degrees less than that. As the meat rests it will continue to cook, and will reach the desired state of doneness. For instance, if you want a beef roast medium, you don't cook it to 135-140. You cook it to 125 or so, and let it continue cooking while it rests.

Back to pork. The next best cut is the loin itself. This comes in full pieces of up to about 10-11 pounds or so, or pre-cut to pieces ranging from a lb to 5 lbs. To visualize what the loin is, imagine boneless, center-cut pork chops. Glue them together into a cylinder and you have the loin.

Loins are used whole, or cut in thick slices, depending on how you want to cook them. As a roast they are often stuffed (various ways of doing that). As slices they are made just like boneless pork chops.

A roast that will be sliced at table most often is made with the loin.

Another great roast is made from the fresh ham. For some reason they're not as available as they used to be, but they make really great meals. Google fresh ham and I'm sure you'll find lots of recipes.

For stewing, pulled pork, and similar fall-apart uses, the shoulder and neck are choosen. The shoulder comes in two parts. The whole thing, which is the shoulder and the leg down to the "elbow" is called a shoulder. Either of those pieces alone are called butts, or Boston butts.

Do not ask me why the front end of a hog is called a butt, cuz I can't help you with that.

In any case, with those cuts, low and slow is the way to go. The shoulder is most often used for barbecued or pulled pork, for instance. When I make it I cook it on the grill, with offset heat, for from 12 to 24 hours, depending on size. In the home oven, try it at 250 degrees for, oh, six or eight hours and see what happens.

Finally there are cooking methods using wet heat; stews, tagines, braises, and ragouts for instance. These usually result in juicy, tender meats. But there can be more involved than throwing the foodstuffs together with some liquid, and you'll want to learn the specialized techniques before cooking that way.
 
Thank you very much for this information. I think I have been buying the shoulder cuts of pork and baking it. Seems that this pork should be slow cooked. When I was little I remember roast being as large as 5 lbs, we had enough for days as leftovers. Today at our grocery store you are lucky if you can find a 3 pound roast, of anything, pork or beef. I am interested in trying your suggestions, thanks!

Another question, should I put a lid on the roast while baking or not? Does that make any difference? Should I add water to a roast or not? I have been finding recipes that say to do this and not that, vice versa. Confused here too.

You are right about these stores changing names of the cuts. Driving me nuts. If I have good results I will post back here. But not before dancing around the house.
 
Hi LIzgirl,

My easy as 1,2,3 method of making the best fall apart Pork Roast in the whole world is to slow cook it all day in the crock pot! As KYH said it must be thawed thoroughly, not frozen or even semi-frozen. I season mine with lots of garlic powder, and lots of Cavenders Greek seasoning and just add a small amount of chicken stock and wine and let it cook on low all day for 8-9 hours YUMMY! Sometimes I sear (brown) the outside of the roast before I put it into the crock pot, sometimes not, it depends on how much time I have in the morning. It really doesn't matter much to me.

Leftovers make great "pulled pork" sandwiches, all you do is warm the meat up with some BBQ sauce and just enough liquid (more wine:) to make the sauce juicy, after heated thru serve on sandwich rolls or hamburger buns.

Sometimes when I do my Pork Roast in the Crock Pot; I add diced celery, potatoes wedges, peeled whole carrots, and onion for a complete ready to eat meal when I get home from work. The house smells scrumptous when I open the door, and my mouth waters. I use the juices in the bottom of the crock pot to make gravy or I serve the juice as is a-jus' style.

That's just my easy metod of the perfect pork pot roast!

CCCathy
 
You're absolutely correct about the size of cuts, Lizgirl. They have been getting smaller and smaller.

Go try and find a decent sized brisket anymore. When I make Texas style barbecue I want a hunk of meat at least 12 pounds. But I'm lucky if I find one going three.

Fortunately a Fresh Mart opened near us, and they can order-in just about anything I want. Plus they have real butchers, who cut all their meat on site from primals. What a difference over typical supermarkets.

The warehouse clubs also carry larger cuts; sometimes even primals. At Sam's I pay about 18 bucks for a full pork loin that goes ten to 12 pounds. I then break that down when I get home, into three loins of 3-4 pounds each. They go in the freezer, and we're good to go. You could also get a complete ribeye that way, or a beef tenderloin. Kind of expensive appearing, until you figure the per-serving cost. And you would have to learn something about breaking down large cuts.

I actually learned more about beef and pork from butchering deer than I learned any other way.

Liquid or not? Again, that depends so much on what you are striving for as the final product. Usually you use liquid if you are potting the meat; pot roast, stew, ragout, etc. There is a subtle difference between potting and braising, but they both use liquids.

Dry roasting is what you do for a large cut you can carve. A prime rib, for example, or even a sirloin tip. Often the cut, itself, will determine how you handlle it. Some have so much connective tissue they need the long, slow, wet cooking. Others are merely marbled with fat, and can handle dry heat. And some are versitile to be used in any form you wish.

Best bet, as I said, is to first pick out a tried & true recipe. Then, if the recipe doesn't specify the cut, or if you have to make a substitution, ask the meat cutter.

I have to tell you that I love your questions. It's been so long since I did this anything but automatically that I have to think about the answers. And I learn something myself along the way.
 
I've never had a tough roast on my 50 years of cooking! Regardless of the cut!

After I lightly oil my roasting pan I place my roast in it and turn to coat lightly with the oil. Season, cover and 350*. I watch my roasts - if liquid is needed I add some - if too much is accumulating, I remove the cover and take out some of the juices and save in the fridge for making gravy. I remove the cover for the last 30 minutes or so for a nice browning - all depending on the roast and the size.

You can sear to seal in the juices if you want and then roast or place in the crockpot.

Crockpot cooking is nice - it can also make your meat stringy - depending on the cut.

Just be patient and it will turn out for you.
 
I find that searing the meat also holds the roast together when it is finished (slow cooking). If your tired of the roast falling apart when you try to take it out of the pan, try searing it next time.
 
Made roast!

Well I am back! With good news! Made a very tasty pork roast using that thermometer.;)
I never made a pork roast that actually had flavor. Or had juices running out of it! I also made a turkey meatloaf and was able to take it out at the right time. Oh, what was I doing all these years? :confused: My husband really enjoyed that meal and I got tons of hugs and kisses afterwards. LOL! Thank you all for your help! I am making a list of meats to try again. Especially slow roating a portk. Yum! :D
 
Fork tender roast?

I tried slow baking a pork roast in the oven. I used the butt portion and put it in a covered roasting pan with a little water and baked at 250 degrees. I was surprised that my roast reached 170 degrees in 2 hours. I though this roast would roast longer. The meat is cooked, I can stick a fork in it but it isn't for tender? Should this meat roast to a higher temperature? If so, won't the meat get dry inside? Do you think I can make this blob of meat fork tender now?

thanks all!
Liz
 
Thank you so much for the reassurance! It finally came out and broke into pieces! Not dry at all. Yummy!:)
 
Everyone offers really good info here! I'd like to add a couple of very quick rule-of-thumb pointers:
1.) Generally, the pricier the roast the more tender is turns out when cooked to just memduim-rare, or so.
2.) By the same token, the cheaper the cut, to get better results it t ends to turn out more tender when it's slow-cooked as long as possible.
3.) For meat that falls apart & is fork-tender for making say, pulled pork barbecue, buy the cheapest cut you can find and just put it in the crock pot all day long. Makes delicious BBQ or Mexican Pork w/ Green Chiles...
 
What A Great Thread

Reading this thread is one of the reasons I am so glad that I signed on as a member of this site. This is what a cooking site should be all about.
 
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The FDA has a great website with tons of information on meat cooking temperatures.

My favorite pork roast recipe:

1 boneless pork tenderloin
Marinade:
1 tablespoon dry mustard
1 teaspoon ginger
1 teaspoon tyme leaves or a couple sprigs stripped of fresh tyme
2 cloves garlic, minced
1/2 cup dry sherry
1/3 cup soy sauce

Marinate 12-18 hours in the fridge.

Pour off marinade. Put roast in a roasting pan or 9 x 13 size pan. Insert meat thermometer in center of roast. Roast uncovered at 325F until meat thermometer registers 160-170F
 
chubbyalaskagriz said:
Everyone offers really good info here! I'd like to add a couple of very quick rule-of-thumb pointers:
1.) Generally, the pricier the roast the more tender is turns out when cooked to just memduim-rare, or so.
2.) By the same token, the cheaper the cut, to get better results it t ends to turn out more tender when it's slow-cooked as long as possible.
3.) For meat that falls apart & is fork-tender for making say, pulled pork barbecue, buy the cheapest cut you can find and just put it in the crock pot all day long. Makes delicious BBQ or Mexican Pork w/ Green Chiles...
Click to expand...

I totally agree with you, I cooked a hand of pork last week, (cost under £5)whacked up the oven to full, put the joint in for about 40 mins...then turned heat down to low and roasted for 5 hours...you could pull the meat out with a pair of tweezers it was so tender it melted as you ate it.
 
I also agree with all of the comments BUT I also think the quality of the pork makes a big difference on flavour. I think the flavour does also depend on what the pig has been fed. We bred saddleback pigs on mum's farm and they eat fresh fruit veg etc and very little processed pig nuts. They run around and lead a free range/ organic lifestyle. The flavour is superb and the meat is very tender. I would always recommend slow roasting of pork, not only does it taste good, it makes the kitchen smell lovely.....
 
Yes...I agree, we used to buy our 1/2 pig from a friend who had a smallholding & it was far superior to shop bought. beautifully flavoured & tender.

But this joint was free range & although bought from a local market we didn't know what it had been fed on..we thought we'd give it a go...again still better than shop bought...would most definately do this again, ended up with enough meat for 3 days...had enough by then LOL
 
Method of Roasting a Pig.

As practised in the kitchen of Queen Anne.

Put some sage into the belly of the pig, sew it up, roast and baste it with butter, and sprinkle it with salt. When fine and crisp serve it with sauce made of chopped sage and currants, well boiled in vinegar ansd water, with the brains and gravy of the pig, some grated bread, barberries, and sugar, thoroughly mixed, and heated over the fire. Or, fill the belly with a pudding made fo grated bread, a little minced beef-suet, the yolks of two or three raw eggs, three or four spoonsful of cream, and a little salt. Sew it up, lay the pig before the fire, and baste it with the yokls of the eggs beaten thin. A few minutes before your take it up, squeese over the juice of a lemon and strew threron breadcrumbs, pepper, nutmeg, ginger and salt. Make a sauce with vinegar, butter and the yolks of hard eggs minced and boiled together, with the gravy of the pig.

I don't even understand this recipe. I hope Queen Anne like it, it sounds very complicated to me.:D
 
really neat, Keziah! I enjoy these old-time recipes! Really offers a lot of insight into how they ate back then- and why they fought tooth-and-nail, so darned much! Ha! :)
 
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