How do I make my pork roast juicy and tender? I am making it with bavarian sour kraut.?

Question

I want it to be perfect - not all dried out and tough! Help me out thank you!

Answer 1

bake or slow cook it as low as possible, even as low as 150 degrees on your oven, for hours. I throw in a flat beer with whatever else I cook it in, it goes great with pork (and saurkraut!). My grandmother uses wine instead of beer. Alcohol and citrus are ingredients that break down the meat and make it tender and falling apart. Don't worry, it won't taste like beer, maybe a hint if you use a dark thick one like I do, and all the alcohol with burn out. Searing the roast first will keep any moisture in the roast instaed of running out and drying out.

Answer 2

any of the other suggestions will add to its tenderness but keep in mind pork is fully cooked at 155 degrees, you should allow for an extra 10 degrees of carry over cooking so your best bet would be to pull it out of the oven(slow cooked ) when it is around 147/148 then temp it 7/10 minutes later to make sure it is above 155 degrees

Answer 3

Sear it in a pan under high heat on all sides till the outside gets a nice golden brown, then put it in the oven. The initial high heat will "tighten" up the muscle and hold in it's juices.

Answer 4

Try marinating in apple cider for 12 hours first then searing the outside. Place in oven at your desired temp.

Answer 5

Putting some juices or broths under the rack in the roasting pan during roasting will certainly help.

Answer 6

Slow cooking it will help alot...split the temp in half and cook twice as long...Trust me it will come out falling apart. Good luck!

Answer 7

oven bake it a low heat and keep adding rum,.oh i mean water every 15 or so minutes,.,.http://porkroast.co