Shoulder, butt portion bone in and boneless -fresh pork can be roasted, braised, fried, sautéed and poached. In years past it was important to make sure all pork was cooked well done. With modern feeding and harvesting techniques this requirement no longer exists but the American public still prefers well cooked pork as opposed to the European palate which consumes pork through out the entire spectrum of doneness.
| Roasting Timetable for fresh Pork at 325° | ||||
| Cut | Weight in lbs. | Approximate roasting Times | Internal Temperature* | Approximate Roasting Time In Minutes per lb. |
| Shoulder, Butt Portion, Bone In | 4 - 6 | 3.50 - 4.0 | 155° F | 40 - 45 |
| Shoulder, butt portion, Boneless | 4 - 6 | 2.45 - 4.5 | 155°F | 40 - 45 |
*When roasting it is important to let the roast stand for 15 minutes after it is removed from the oven. This allows the internal pressure and temperature to equalize preventing excessive juice or moisture loss when carved |
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Procedure - Rub the loin with the appropriate seasonings. Place the loin fat side up on a rack, in a shallow roasting pan. Roast the loin at a constant temperature of 325°. Due to the fat cap basting is not necessary. If using a rotisserie the roasting time is about one-third less