Roasts from the loin require one method and those from the leg and shoulder another. For a juicy and tender loin roast, we have had the best results using the slow-roasting technique of starting at 500┬░F to brown, then reducing the oven temperature to 250┬░F to finish the meat slowly. The maximum internal temperature recommended for a boneless pork loin roast is 150┬░F, while a bone-in roast needs a little extra time and should cook until it reaches 155┬░ to 160┬░FΓÇöthe temperature of all roasts will continue to rise 5┬░ to 10┬░ out of the oven.
Boneless center-cut roasts generally weigh 3 to 4 pounds but can be cut to any size. Also called the loin eye, this is a single muscle of tender meat with very little fat covering it. More pork loin is sold boneless now so that the tenderloin can be sold separately. Bone-in roasts can always be ordered; be sure to have the butcher cut through the backbone, or chine bone, so that you can carve the roast easily after cooking. A rack of pork is a bone-in pork loin with the backbone removed. A crown roast is one or two pork racks tied into the shape of an upright crown. Less expensive roasts are the sirloin roasts, from the hip end of the loin. These run 5 to 7 inches in length and are easiest to carve when bought boneless; they have a relatively complicated bone structure. From the other end of the loin come the blade loin roasts, sometimes called rib-end roasts, containing 5 to 7 ribs. The blade and sirloin ends of the pork loin are redder, with more flavor, but are also chewier. The center cut is a paler color with a milder flavor and a tenderer grain.
Picnic shoulder and leg roasts are cooked in an entirely different manner than pork loin roasts: roasted slowly at 325┬░F to an internal temperature of 185┬░F. Because of their size, entire legs, also known as fresh hams, take some time to roast, anywhere from 3 to 6 hours, but are a terrific choice for a large party. Picnic shoulder roasts come with the skin on and can be roasted with or without it. Latin American cooks leave the skin on to keep the meat moist, basting it with water to soften the skin for eating. Others remove the skin before roasting, then baste to keep the meat moist and tender. Either technique produces a fine roast.
Test for doneness with a meat thermometer. If you do not have a thermometer, check for doneness by feel and color of the meat and juices. For pork loin roasts, look for a pale pink blush and lots of clear juice; for shoulder and leg roasts, the meat should be very tender and falling off the bone. Remember to let all roasts stand for about 15 minutes before carving, to allow the juices to redistribute. The internal temperature of a roast will continue to rise 5 to 10 degrees during the rest period, cooking the meat perfectly.
