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!:o

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.