Pork Roast

Store raw pork roast in the coldest part of your fridge. Wrap tightly to prevent drying. Cooked pork keeps 3–4 days refrigerated; freeze for longer storage.

Bring to room temperature 30–45 minutes before roasting for even cooking.

Score the fat cap in a crosshatch pattern to help rendering and crispness.

Use a meat thermometer: pull at 160–165°F (71–74°C) for food safety.

Let rest 10–15 minutes after cooking to retain juices.

Shoulder cuts benefit from braising or slow roasting; leaner loin cuts cook faster and can dry out if overcooked.

Apples, apple cider, and thyme

Garlic, rosemary, and olive oil

Mustard, soy sauce, and ginger

Root vegetables (carrots, potatoes, parsnips)

Onions, celery, and stock for braising

Skipping the rest period—slicing into hot meat causes juices to escape.

Cooking from cold—uneven doneness results.

Not seasoning enough—season generously inside and out, or rub the night before.

Overcooking lean cuts like loin—use a thermometer to avoid dryness.