Should I cover a pork roast?

Question

Or should I cook it in an open pan.

Answer 1

Both - start with it covered, then remove the lid or foil for the last hour to get a nice glaze on it (if you baste it with it's own juices)

Answer 2

I agree with the comments of those who cook covered, then brown uncovered at end.

But here is another useful tip. Have you ever cooked with a German clay pot? These are readily available in specialty cook shops. The popular brands are Romertopf and Schlemmertopf. The pot and lid are both made of terra cotta clay. You soak the clay pot and lid in water for 30 minutes before cooking. Put your roast and vegetables in the pot, cover, and place in cold oven (not a pre-heated oven, since the heat shock can cause the pot to crack). Turn on the oven and bake. German clay pots seem to be almost magical, and turn almost anything you put in them into a delicious meal. I mention this because my family's favorite pork roast recipe is a pork roast with sour *****, apples and onions. You just leave the lid on during entire cooking, and leave it alone. No fussing. No turning. It comes out moist and with a nice crust.

Answer 3

I usually leave the cover off for my roasts so they get a nice brown to them. I make gravy with the juices on the bottom, if my fiance' works late I leave gravy in pan then cover on low so it does not dry out.

Answer 4

I have always preferred to cook mine in an open pan to get it nice and brown and to get nice drippings for pork gravy.

Answer 5

I agree with Sandee. I cook mine in an open pan to get a nice crispy crust on the outside. Enjoy! =)

Answer 6

75/25 rule. I'll keep it covered for 75% of the time needed to cook it and then uncover it for 25% of the time to brown.

Answer 7

I cook mine covered until the last hour and then I brown on one side and flip to brown the other. Works great for me.