Do you think roast pork is one of those meats where you have to cook it JUST right ?

[LardLizard]

As it can be overdone easily and very bland

And if so what are your tips for cooking it just right ?

100% I was just thinking about this actually, I have a joint of pork which needs cooking today and normally I do pulled pork in the slow cooker with this cut. As I forgot to put it in the slow cooker this morning I am now going to have to roast it which I always find hit and miss.

I think the best pork to use to get it perfect every time is fillet, 35 mins in the oven and it is beautiful, fillet is the only cut of pork you can have slightly rare and it is never dry if you dont go over 35 mins.

I find the secret with roast pork is cook shoulder not leg, a fatty cut is always much nicer. Then cook it good and slow. I love roasted meat but much prefer fatty meat to lean meat.

I think for getting pork not too dry it is best to cook it covered, you dont get crispy crackling but it does keep the moisture in the meat better.

@User5trillion I didnt know that about the shoulder and leg difference. I have just looked and it is shoulder I have so maybe we will have a hit not a miss tonight

Zero I do that, but then at the end when the meat is resting I take the skin off and stick it under the grill to make crispy crackling (and cover the resting meat with foil).

Like user I go for fattier cuts - there's a reason pork belly is so good! But if you've got loin, I made this recently and it was divine: www.houseandgarden.co.uk/recipe/fennel-and-chilli-roast-pork-with-pumpkin-puree But I did NOT remove the skin until the end when I grilled it separately as above. It was gorgeous.

Shoulder is delicious / if you have lots of crackling on it score it really well, run salt in and cook for 20 minutes or so at 230 then turn the over down to 170 and cook for another couple of hours. Put foil over the meaty ends if it is going too dark.
If you like extra flavour, rub the meat side with a garlic and fennel mix.

non-crispy crackling crisps up nicely in the microwave too, a couple of mins on high under some paper towel. And I'm a neanderthal, quite happy to undercook pork a bit (that or give it a long slow slow cooker cook).

Slow cooked pork is a thing of wonder and hard to get wrong
and the crackling on it is easy

I often cover the meat and drain off the fat and juices, fat for potatoes, juices for gravy yum. I either bung the crackling back in the oven or cheat and microwave it covered in clingfilm - makes perfect crackling.

Slow-roasted pork shoulder is the way to go! I roast mine for 30 mins at 239, then heat down to 140/50 and cook for 5/6 hours or until a fork slides into the meat with no resistance. It has excellent cracking as well if you score and salt it before cooking.

Some great tips here!

Secret to crackling is to make sure the skin is completely dry before scoring & salting it.

Microwave crackling? Tell me more...

I cooked a beautiful pork loin on Sunday. I followed the following

• pat the top dry with kitchen roll
• leave uncovered in fridge for a bit (overnight but I didn't have time)
• scored the fat
• rubbed with oil and salt
• 25 minutes on highest oven setting
• 2 hours on 150
• 25 mins back on high

It was melt in mouth gorgeous and perfect crackling

Did this recently with a shoulder joint:

Brown the meat in a frying pan with some salt and mustard seeds,
Place in a large dish that has a lid,
Add two red onions cut into large chunks and two apples cut the same,
Put about an inch of water in and cook at 150 degrees for as long as it takes for the meat to be cooked.

The pork was beautifully tender but the gravy from was out of this world