Different Types of Pork Roasts



Middle meats  Finished Temp 145-155

Loin End Bone In                               Oven Roasted -25-30 Min/lb @325 ºF

Rib End Bone In                                 Oven Roasted -25-30 Min/lb @325 ºF

Center cut Loin Bone In                     Oven Roasted -25-30 Min/lb @325 ºF

Rib End Boneless                               Oven Roasted -22-27 Min/lb @325 ºF

Center Cut Loin Boneless                   Oven Roasted -22-27 Min/lb @325 ºF

Pork Tenderloin                                  Oven Roasted -15-20 Min/lb @325 ºF

            Hind Cuts       Finished Temp 145-155

Fresh Ham                                           Oven Roasted -25-30 Min/lb @325 ºF


Pork Butt Bone In                              Pot Roasted 45-60 Min/lb @325 ºF

Fresh Pork Shoulder Bone In             Pot Roasted 45-60 Min/lb @325 ºF

Pork Butt Boneless                             Pot Roasted 45-60 Min/lb @325 ºF




As in beef there are three different sections to the pig that yields three different types of roasts.

            Middle meats; This is the pork loin which yields roast which consist of better quality pork for tenderness and on the rib end having more flavor.  Whether you prefer a loin end bone in, a rib end bone in or boneless or a center cut loin bone in or boneless, all of the middle meat roasts are cooked as an oven roast.  They are roasted in a shallow pan without any liquid added to the pan.  Seasoning the outside of the loin before cooking will help to crisp the exterior fat and add flavor.

            Hind Cuts: Usually the hind leg of pork is cured and eaten as a ham, but when it is not cured it is referred to as a Fresh Ham.  A fresh ham is a fresh pork roast whose meat is very lean, but it does have an outer skin and fat covering that protects it during roasting.  Just as the loin roast this cut is also oven roasted but care should be taken to make sure it doesn’t dry out.  Cooking the center to 145 ºF will help in keeping it moist.  After cooking let it sit covered for an additional fifteen minutes.  During this time the temperature will continue to rise to between 150-155 ºF to finish the cooking process.


Forequarter Cuts:

PORK BUTT AS A ROAST; Pork butt can also be roasted as a fresh pork roast by moist cooking it covered.  Pork butt is the equivalent of a chuck cut in pork which means it can be cooked the same way as a beef chuck roast, pot roasted.  To pot roast is to moist cook with a secure cover over the pan that the roast is in.  My favorite way to cook pork butt would be in an oven bag.  Take the roast coat it in flour and brown the outside in a frying pan.  Then place it in a oven bag adding a premade pork gravy.  Next, quarter and core two whole apples, place the apples in the bag with the roast.  Cook a 4 lb roast at 325 degrees for three hours, when it’s done the pork butt will be fork tender with a great apple flavor.  This roast is definitely for those of us who eat for flavor.

FRESH PORK SHOULDER AS A ROAST; Pork shoulder can also be roasted as a fresh pork roast.  Although the meat in a pork shoulder is leaner than a pork butt, it has a fat and skin covering that a pork butt doesn’t have.  To slow cook a shoulder place it meat side down in a pan.  Using a sharp knife make several puncture hole in the skin into the meat of the shoulder.  Using a mixture of corn oil, crushed garlic, black pepper and sazon seasoning, rub the skin of the shoulder and work the mixture into the puncture holes.  Cook the shoulder as you would a pot roast covered with some of the oil mixture in the bottom of the pan.  Slow cook an eight pound shoulder for 6-8 hours.  When the roast has a half of an hour left to cook, pace it under the broiler to make the skin crisp.  To serve, shred the meat and break up the skin.  This is a traditional Puerto Rican meal served with rice and beans.