How to Cook a Roast Pork Joint

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Pork joint, also called blade shoulder, shoulder butt, spare rib roast and Boston butt, is a versatile cut of meat that adapts to a variety of flavors and cooking methods. When cooked bone-in, it retains both moisture and flavor. Popular as a centerpiece for a large meal, roasting is the most fail-safe method for cooking this piece of pork and produces a delicious and moist meat. Easy to do, creating the perfect roast pork joint just takes some preparation time and effort.

Things You'll Need

  • 2.2 lb. pork joint, with fat and skin still on
  • Marinade/dry rub
  • Large bowl
  • Plastic wrap
  • Large roasting pan
  • Aluminum foil
  • Meat thermometer
  • Cover the cut of pork with the marinade or dry roast. Place it in the large bowl and cover it with plastic wrap so it is sealed. Refrigerate for at least 8 hours or overnight.

  • Remove the pork from the refrigerator, place on the counter, and allow it to come to room temperature.

  • Preheat the oven to 325 degrees Fahrenheit.

  • Move the pork from the large bowl to the large roasting pan so it is sitting with its fat side up. Pour the remaining marinade over the pork.

  • Cover the roasting pan with aluminum foil and place it in the oven.

  • Cook for 1 hour and 20 minutes. Remove the foil and turn the oven up to 450 degrees Fahrenheit. Brown the pork for 10 minutes, or until the skin is brown and bubbling.

  • Insert the meat thermometer into the thickest portion of meat without touching the bone. If it reads 155 degrees Fahrenheit, the meat is ready.

  • Remove the meat from the oven, tent with foil and let rest for 30 minutes before serving.

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References

  • Photo Credit pork in a slow cooker image by pr2is from Fotolia.com
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