Having a tough and chewy pork roast can be very frustrating. No one wants to spend time and money on a pork roast only to end up with meat that is hard to cut and chew. The good news is that there are some simple steps you can take to help ensure your pork roast turns out juicy and tender every time.
Common Causes of Tough Pork Roast
There are a few main reasons why pork roast can turn out tough:
- Overcooking – Pork roast only needs to be cooked to an internal temperature of 145°F. Any higher and the meat will become dry and tough.
- Not enough moisture – A lack of moisture as the pork cooks will cause it to dry out. You need some liquid in the pan to keep things moist.
- Cut of meat – Some cuts of pork are naturally more tender than others. Pork shoulder and loin are great roasting cuts, while pork leg is tougher.
- Failing to rest – Allowing the roast to rest after cooking helps retain moisture.
- Cooking too fast – High heat causes the exterior of the meat to toughen before the inside is cooked through.
Choosing the Right Cut of Pork
Choosing the right cut of pork is one of the most important steps. Opt for cuts from the loin or shoulder, which will remain tender when roasted. The loin is extremely tender and even suitable for grilling or pan frying. Shoulder cuts like the Boston butt have more fat and connective tissue, making them perfect for slow roasting.
Some of the best cuts for roasting include:
- Pork loin roast – very tender, lean cut from the loin
- Pork crown roast – from the rib section, forms a ring of meat
- Pork shoulder/Boston butt – well-marbled shoulder roast, great for slow cooking
- Pork tenderloin – very tender, though it can dry out easily due to lack of fat
Avoid cuts like the leg which will be much tougher. Also, opt for roasts over chops or steaks, which become dry when roasted whole.
Season Well
Properly seasoning the pork roast is key for flavor and moisture. At minimum use a generous amount of salt and pepper. For more flavor, try herbs like rosemary, thyme and sage or spices like garlic powder, paprika and cumin.
Rub the seasoning all over the roast at least 40 minutes before cooking so it has time to penetrate the meat. This helps season the interior and enhances juiciness.
You can also brine the pork in a saltwater solution for added moisture and tenderness. Just submerge in brine for 1-2 hours before roasting.
Maintain Moisture
Pork dries out easily when roasted, so maintaining moisture is critical. There are a few ways to achieve this:
- Use a roasting pan – Roast in a pan with a rack to elevate the meat above the drippings. Add 1-2 cups of liquid like broth, water, juice or wine to the bottom of the pan.
- Baste frequently – Every 20-30 minutes, baste the roast with pan drippings to keep the exterior moist.
- Cook at lower temp – Cook at 325°F instead of 350°F so the exterior doesn’t overcook before the middle is done.
- Cover with foil – Tent foil over the roast for part of the cooking time to trap in moisture.
Adding liquid to the roasting pan and basting helps generate steam and moisture to prevent the pork from drying out. Lower, slower cooking gives the moisture time to distribute evenly.
Use an Instant Read Thermometer
Don’t rely on the clock to determine when your pork is done. Always use an instant read meat thermometer to check for doneness, inserting into the thickest part of the roast away from bone.
Pork should be roasted to a final internal temperature of 145°F and then allowed to rest for 10-15 minutes before carving. During this rest time the temperature will rise another 5-10° reaching a safe 150-155°F.
By using a thermometer you avoid overcooking and ensure your pork reaches the ideal internal temperature for juicy, tender meat. Checking in a few places is wise to account for uneven cooking.
Let It Rest
Just as important as thermometer use is allowing the roast to rest before slicing into it. Resting gives the juices time redistribute through the meat after cooking. Cutting into pork too soon will cause the juices to spill out onto the cutting board instead of staying inside the meat.
Tent the roast loosely with foil and let rest 10-15 minutes after removing from the oven. The internal temperature will continue rising to the ideal range. Then the roast can be carved into perfect, juicy slices and served.
Additional Tips
Here are a few more tips for ensuring tender, juicy pork roast:
- Trim excess fat to prevent burning/smoking
- Sear all sides before roasting for caramelized crust
- Roast at lower temp like 325°F to prevent exterior overcooking
- Opt for natural release if cooking in Instant Pot
- Cook to just below target temp for carryover cooking
- Let rest on a cutting board instead of in the pan
Troubleshooting
| Issue | Solution |
|---|---|
| Dry, tough exterior | Cook at lower temp, baste more frequently |
| Very tough and chewy | Use more tender cut of pork |
| Dry and flaky interior | Don’t overcook, use thermometer |
| Not enough flavor | Season aggressively with salt, herbs and spices |
Conclusion
A flavorful, juicy pork roast starts with choosing a suitable cut, seasoning well, maintaining moisture as it cooks, and properly determining doneness. Allowing the roast ample resting time before slicing is also key. Follow these guidelines for incredible pork roast every time. With the right techniques, you can avoid the dreaded dry, tough pork roast.