Goan Pork Roast Recipe | How To Make Pork Roast (2024)

FAQs

How long should roast pork be cooked for? ›

Place the roast on a wire rack inside a baking tray and cook at 240°C until the rind crackles, up to 50 minutes. Turn the oven to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked. Once cooked, let the roast rest for 10 minutes before slicing.

Low and slow is always the go for a tender pork roast. Depending on the size of the roast and the type of slow cooker, a pork roast is best cooked on LOW for 6-8 hours. If you prefer an oven method, a typical roast will take 3-4 hours in a low (160°C) oven.

Pork roast is easy to cook with minimal steps, but to get a perfect, golden crackle makes it worth every minute waiting. The best cut is a boneless pork shoulder (or butt)... the end results are always tender and juicy on the inside, while a mouthwatering crackle cooks on the outside.

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.

Another good tip is to keep an eye on the juices of the meat as you're preparing it. If the liquid is clear, the meat is probably fully cooked. A little pinkness to the pork will leave the meat juicy and tender, as long as it has hit that ideal 145 degrees Fahrenheit.

A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done.

Before you put the pork in the oven, pour a cup or two of water into the bottom of whatever pan you're using—just enough to completely cover the surface—then cover the roast completely with foil. (You can also use a broiler pan instead, placing the pork on the top and using the bottom chamber to hold the water.)

The cut comes from closer to the shoulder (as the name implies!), where the muscles are a bit tougher and have more connective tissue. This is a good thing for slow cooking since it means the cuts become more tender as they cook.

Preparing a pork roast

Preheat the oven to 450°F (230°C). Sear the roast by placing it, uncovered, in the oven for 20-25 minutes. Reduce the heat to 325° F (160° C) and continue cooking until internal temperature of 155°F – 160°F (68°C – 71°C) is reached.

Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts.

Why is my pork roast tough? ›

And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry. It's well worth investing in a meat thermometer or slender multi-use digital thermometer, to take away the guesswork .

Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.

Brine the pork.

Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish. Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.

It becomes tough, chewy and dry when it's cooked for too long or at too high a temperature.

DO NOT OVERCOOK THE MEAT. This is the cardinal rule for lean cuts of meat like pork tenderloin. At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove.

Do not cover pork crackling joints while they're cooking, or you'll be left with soggy crackling. There's no need to baste pork while it's cooking as the fat should keep it moist, but some cooks like to brush the crackling with a little extra oil once or twice.

Lower heat to 350 degrees F and cook for 20 per pound until the internal temperature reads 145 degrees F. Remove pan from oven, and put a piece of foil loosely on top of the roast. Let meat rest for 10 minutes.