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Pork roasts contain netting or string to help the cut of meat retain its shape. The meat often separates off the bones while it cooks, which can make the meat look unappealing. Boneless roasts are tied so that they retain their shape once the bones are removed. After the pork roast finishes cooking, the netting or strings need to be removed so that you can cut and serve the meat. The netting needs to be removed properly so that the meat remains juicy.
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Leave the netting on the pork roast until after it finishes cooking.
Remove the pork roast and place it onto a cutting board. Allow the roast to cool for 15 minutes or until you can handle it easily without burning your fingers.
Cut the netting off the pork roast with clean kitchen shears. Cut the netting off carefully to avoid stabbing the roast because it will cause the juices to drain.
Discard the netting or strings from the roast. Serve the pork roast while it remains hot.
Cook a pork roast until it reaches a safe internal temperature between 150 to 155 degrees Fahrenheit. The temperature will rise to 160 or 165 degrees while it rests.
Avoid allowing the meat thermometer to touch any bones in the roast because it will give you a false reading.