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National Pork Board

Pork Roast

Also indexed as: Boston Butt, Pork Picnic Arm, Pork Tenderloin

Perfect for family dinners or gatherings, pork roast makes a satisfying celebratory meal.

Pork roasts are large cuts of meat from the loin, leg, shoulder, or tenderloin. These are perfect for family dinners or gatherings; pork roast makes a satisfying and savory celebratory meal. Pork has a long history in the United States, thanks to the European explorers who brought pork to the New World. In 1493, Christopher Columbus loaded hogs into his ship, crossed the Atlantic with them, and introduced them to the Americas. However, this is only recent history for an animal that has been domesticated since 7,000 BC and whose meat is enjoyed by people around the world.

Varieties

The tender center loin roast (also called center rib roast) contains bones, which give it a tasty flavor but make it harder to slice. Your butcher can remove the backbone and transform this roast into rack of pork or crown roast of pork.

Pork Tenderloin Roast

The pork tenderloin is a completely boneless strip of muscle and is considered the leanest and most tender pork roast; it is also the most expensive.

Pork Blade Roast

The blade roast, an economical cut, is available either bone-in or boneless, and is lightly marbled with fat. Pork blade roast is also known as pork loin rib end.

Boston Butt

Sometimes called pork shoulder roast, Boston butt is available either boneless or bone-in. It makes a somewhat fatty but economical roast.

Pork Picnic Arm

Pork picnic arm is a fatty, bony cut, and is often barbecued.

Buying and Storing Tips

Pork roasts should be reddish pink. A darker red indicates acidic pork, meat that is juicy and delicious but that does not keep well and must be eaten immediately. Avoid pork roasts that have a brown or greenish tinge or that are slimy or have an odor.

Keep raw pork roast in its original wrapping and store it in the refrigerator, where it will keep for two to four days. Cooked pork will keep four to five days in the refrigerator. To freeze, wrap meat well in plastic, foil, or butcher paper and store at 18°F (0°C) for up to ten months. Leftover cooked pork will keep in the freezer for one month. Do not refreeze thawed pork roast.

Availability

Pork roasts are available fresh or frozen year round in most grocery stores.

Preparation, uses, and tips

The parasite that causes trichinosis has been virtually eliminated from commercially grown pork. Thus, it is not necessary to cook pork until it is completely white. Today’s pork is so lean that overcooking will make it tough.

To grill pork tenderloin, rub the outside with oil, salt, pepper, and seasonings. Place on the grill above hot coals and cook on all sides, for a total of about 5 minutes. Brush with a glaze if desired and cook another 2 minutes on each side. When done, the meat should be pinkish white and reach an internal temperature of 160°F (70°C). To grill larger roasts (such as Boston butt), oil the meat and place it away from direct heat in a preheated, covered barbecue. Cook for about 45 minutes or until internal temperature reaches 160°F (70°C).

To roast these cuts, place the roast fat side up on a baking pan and roast in a 350°F (180°C) oven for 1 to 1 1/2 hours, or until the internal temperature reaches 160° (70°C).

To braise, heat a heavy pot over medium-high heat, and add oil to the pan. Brown the roast on all sides, add cooking liquid and seasonings, and bring to a simmer. Cover and place in a slow oven—300°F to 325°F (150°C to 170°C)—until the meat is tender, about 3 1/2 to 4 hours.

Nutritional Highlights

Pork (center loin roast, roasted), 3 oz. (85.05g)
Calories: 198.9
Protein: 22.3g
Carbohydrate: 0.0g
Total Fat: 11.4g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.