how do you make a roast pork juicy and tender?

Question

what do you use to baste?

what's the best tenderizing technique?

Answer 1

Cook it on low heat, with liquid, for a long time

Use a pressure cooker

Pork is about the easiest thing to have be juicy and tender if you don't try to cook it too fast/too hot.

Answer 2

The best method for a really tender flavorful pork roast is to use a Boston Butt cut. Start baking at 475o for 20 - 30 minutes then lower temperature to 275o. Cover with foil and vent one corner slightly then bake until done, using a meat thermometer. This is slow cooking that results in a really succulent meat.

Answer 3

You BRINE it. In a large tupperware type container, make a mixture of 1 cup of salt and 1 cup of sugar, add 2 cups of vinegar, warmed up in a pot or in the microwave, and stir till dissolved. Add some flavorings, such as black peppercorns and dried mustard, maybe a TBSP or so of each. Then stir in a pound (like three or four cups) of ice. Stir till the ice is almost all melted, then add your roast. Let soak for a few hours. Remove roast from brine, rinse off with water, then cook as desired. I saw this on the Food Network, and I tried it with some boneless pork chops. I will never eat pork again unless it's brined.

Answer 4

Use a dry rub on it, put it in the fridge overnight, bake it in a 350 degree oven, covered with about 1 cup of water for 1 1/2 hours or until there is no pink in the middle. Let it stand about 10 minutes after removing from the oven before slicing. This keeps the juices in.

Answer 5

Pork is often cooked to much to be dry, any recipe is good but use a thermometer and take the roast out about 10 degrees early and let it sit for 10-15 min

Answer 6

I cook it in a crock pot or slow cooker, on top of a bed of potatoes and carrots, with just enough water to cover the meat and 1/4 to 1/2 cup soy sauce depending on the size of the roast. Comes out moist and tender every time and the juice makes a fantastic au jus straight out of the pot.

Answer 7

BE VERY CAREFUL

Although most meats are fantastic rare/juicy, Pork, like Chicken, has to be well cooked otherwise you can actually get food poisoning.

This is something people tried to dispute in australia, claiming that it was now safe to do so. Within weeks of the advertising campaign hospitals reported and increase of 250% in people that have gotten food poisoning from chicken and pork.

Please cook it thoroughly, for you own health.

Answer 8

My boyfriend and I prick the pork then but it in a cup or two of chicken broth for at least 3 hours. Turning it over at once half way through. Then , when we bake it, be bake it in a cup or two of broth and season it to our taste making sure to cover it with foil. It turns out excellent every time. Don't worry about the chicken broth, it's so mild you can't taste it.

Answer 9

If u r baking it, wrap it in bacon, the fat from the bacon will baste the meat leaving it moist. Adds a pleasing flavour too.

Answer 10

brine it for 24 hours first. then cook it so that the internal temperature is 140 degrees farenheit for medium.

always use an instant read thermometer and take it out a few degrees before it hits the desired temp or it will be over done.