What joint of pork to roast?

[stourbridges2tvr]

Im having some pals round for a bonfire do on sat night for a change. I thought i would do hot roast pork sarnies with stuffing/apple sauce etc.

Question is whats the best joint to roast? and how?

Did a Roast loin a while ago - while the cracking was spot on found the meat bland and tough?

So the PH massive thoughts please?

[Shaw Tarse]

Stourbridge?
What time should I arrive?

[Noger]

You can roast the loin on a cradle of the ribs bones. You need to ask your butcher for the thicker end of the ribs and for them to take the bones off in one piece and then lay the loin on this to roast.

Or a slow roast shoulder, that would do well in a sarnie and could be left for hours.

[homicide]

Dont know if it helps, but kerry katona does a good joint(with crackling) for about a fiver iirc

[Shaw Tarse]

homicide said:

Dont know if it helps, but kerry katona does a good joint for about a fiver iirc

[wmg100]

Belly is my favourite cut for roasting. Loads of great crackling and melt in the mouth meat.

It's cheap too, which is a bonus.

[Bob the Planner]

Slow roast shoulder for me. A good recipe here which I cooked for about 10 hours - meant I did not need the central heating on ! Also got the smell of the pork wafting around the house

[jamiebae]

wmg100 said:

Belly is my favourite cut for roasting. Loads of great crackling and melt in the mouth meat.

It's cheap too, which is a bonus.

+1

Roast pork belly is lovely if it comes rolled up unroll it and cook it on a rack over a roasting tray with water in it.

[tuffer]

Tesco's finest pork rib eye, its bloody gorgeous and I am not a big pork fan.

[Zeek]

Go the whole hog (boom boom) and do a suckling pig

[stourbridges2tvr]

Thanks Bob...thats the one im doing...shawt arse, bring the beer and your welcome; however come early or my 5 yr old nieces and nephews will be in front of you, and you may not see!

[Plotloss]

Had a couple of Spare Rib Roasts (Upper Shoulder) of Wild Boar in the freezer and have done them recently.

Its a cracking cut, a lot of fat so the meat stays lovely and moist and perfect crackling every time.

[Cotty]

stourbridges2tvr said:

Did a Roast loin a while ago - while the cracking was spot on found the meat bland and tough?

Might have cooked it too long. I never manage to get proper crackling but the meat is always moist and soft. Shorter cooking time, better meat, no crackling seems to be the way for me.

[mechsympathy]

Cotty said:

stourbridges2tvr said:

Did a Roast loin a while ago - while the cracking was spot on found the meat bland and tough?

Might have cooked it too long. I never manage to get proper crackling but the meat is always moist and soft. Shorter cooking time, better meat, no crackling seems to be the way for me.

I find cranking up the temperature for the last 20 minutes gets the crackling going, particularly with a fan oven. Or as people have said use belly or shoulder as it's fattier. I did a shoulder recently for 21 hours at about 110 degrees, bloody lovely it was

[tuffer]

Take the mout to rest 20 minutes before serving, carve off the crackling and place back in the baking tray. Cover the meat with tin foil and several dishclothes to keep it warm and stick that fat back in teh oven. 20 minutes and hey presto, perfect crackling, all puffy on the inside and crackly on the outside.........mmmmmmmmmmm thickening arteries....