About Pork Roasts

Pork roasts can be a lean, healthy and delicious alternative to red meat for your dinner plate. They can be seasoned with a dry rub and cooked in a slow cooker or oven. They are easy to prepare, and there are many different ways to present a pork roast. If you thought your choices for pork were limited, it's time to take another look at pork roasts.

Types

Most pork roasts come from the loin section of the rib area of the pig. Some pork roast choices include the loin roast, blade roast, crown roast, arm roast and arm picnic roast, and rib roast. Pork roasts may be bone-in or boneless, and fat content will vary depending on which pork roast you choose.

Misconceptions

Although some people think that pork is high in fat, it is actually considered a lean meat. According to theotherwhitemeat.com, a 3-oz. portion of pork contains less than 3 g of fat. In comparison, a boneless, skinless 3-oz. portion of chicken contain 3.03 g of fat (see Resources below).
Also, trichinosis is no longer as much of a concern with pork because feeding and processing practices have changed, eliminating much of the concern right at the source. Trichinosis is caused by trichinella, parasites that enter the body when meat containing the parasitic larvae is consumed.

Warning

While the threat of trichinosis is no longer as widespread as it once was, if you are unsure about where your pork came from or want to be on the safe side, trichinella can be killed when the cooking temperature reach 140 degrees F. The U.S. Food and Drug Administration recommends cooking pork to an internal temperature of 160 degrees F.

Benefits

Today, pork is much leaner than in the past. It is also full of vitamins and minerals. It contains thiamin, needed for the metabolism of carbohydrates, riboflavin and niacin, which releases energy, vitamin B6, which promotes a healthy central nervous system, and vitamin B12, which builds red blood cells. Some of the minerals that are contained in pork, including pork roasts, are iron, zinc, magnesium and phosphorus.

Time Frame

Pork roasts should be cooked approximately 20 minutes per pound. Shoulder roasts should be cooked 30 minutes per pound. Because roasts are thicker, it is recommended that you use a meat thermometer to gauge the internal temperature of your pork roasts.
Uncooked pork roasts can be kept in freezer for up to 6 months. They can be kept in the refrigerator for up to 3 days.
Once the pork roast has been cooked, leftovers can be stored in the coldest part of refrigerator for 2 to 3 days or in the freezer for up to 3 months.

Resources

• The Other White Meat