Pork roast is thick cut of meat from the loin, shoulder or leg. The lean, mild meat is a perfect complement to a wide array of flavors or recipe styles. Marinated or prepared with a dry rub, oven-roasted or cooked in a slow cooker, a pork roast is an easily prepared entree for informal or formal occasions.

Ingredients

Pork roast cuts are readily available. The best meat will be reddish pink in color. Meat with a brown or green tint should be avoided. As with most meats for roasting, the presence of visible fat will add flavor and tenderness. Additional ingredients, depending on your mode of preparation or recipe, will include spices, herbs, marinades or glazes.

Pans and Utensils

Pork roasts can be prepared using dry or moist heat techniques. When oven roasting, use a roasting pan. A roasting rack is optional. The roast can also be prepared using a slow cooker or crock pot. For food safety reasons, a meat thermometer should be used to determine when the roast is done. To maintain the shape of the roast, cooking twine can be used to tie the meat.

Preparation of Roast

Various methods can be used to prepare the pork roast for cooking. Dry rubs are a mixture of spices and herbs that are rubbed over the surface of the raw meat. Commercially prepared rubs are available in markets or gourmet shops, or they can be prepared at home using spices such as salt, garlic or onion powder, curry powder or other dry seasonings. If the roast lacks visible fat, the meat should first be rubbed with oil to ensure the seasoning will coat the meat. A marinade is an acid-based mixture that will break down protein fibers, leaving a more tender meat. Marinades can include wine, vinegar or an acidic fruit juice as well as additional seasonings. Roasts can also be prepared with brining--soaking in a salt- and water-based solution that might also include seasonings. Glazes will coat only the surface of the roast, and the flavors will not seep into the meat. Glazes usually include ingredients such as sugar, molasses or honey.

Cooking Techniques

Pork roasts can be roasted in an oven. To lock in flavor, meat can first be seared or roasted, uncovered, at a higher temperature to lock in juices and flavor. After initial searing, the temperature should be reduced. Other methods include braising or slow cooking using a crock pot. These moist cooking techniques will require the addition of water or another liquid as part of the ingredients. To ensure food safety, the pork roast's internal temperature should be measured with a meat thermometer. Medium done meat should register at 150 to 155 degrees. Well done meat should register between 160 and 170 degrees.

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Slow Cook Pork

Pork Roast