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lapazfarm
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| Posted: Dec 28 2011 at 3:45pm | IP Logged
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I don't know how I manage it, but it seems every time I cook a pork roast, it turns out dry. I am hoping you ladies can brainstorm with me and figure this out.
I have tried several methods, covered vs uncovered, oven vs crock pot, several temps, various times, basting, marinating, slathering in oil...nothing seems to work! I get good flavor, but it's dry, dry, dry!
Now I am wondering if it is me or is it just the cheap cut of meat I buy? I usually get something called a boston butt roast or some such thing because it is reasonably priced (meat is very expensive here)and I notice it has very little fat on it, which could cause dryness. But I will get a better/different cut if it means it will turn out more edible. But if it something I am doing wrong, like over-cooking, then I don't want to waste a more expensive cut of meat.
So, let me hear your best pork roast tips and tried-and-true recipes. PLEASE!!!
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SeaStar
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| Posted: Dec 28 2011 at 3:51pm | IP Logged
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Ah- the dreaded dry pork roast syndrome. I fear it is rampant all over the world. Has anyone ever cooked a pork roast that wasn't straight from the Sahara?
My sister says she has done it many times, but every time she cooks one for a family gathering she claims that it "isn't as good as usual." My mother simply makes a gallon of gravy to compensate.
I am all ears here... dh runs the other way when he hears "pork roast" 
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stellamaris
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| Posted: Dec 28 2011 at 4:09pm | IP Logged
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First of all, I do think you need a fattier cut of pork, like a loin roast, to just roast the meat and have it come out moist. Secondly, you could be cooking it at too high of a heat. I usually cook pork at 325. The lower heat helps to prevent drying out. There are a lot of wonderful recipes for the leaner cuts of meat. Usually, marinating and braising a leaner cut will work better than roasting. You want some liquid in a pot like a dutch oven with a lid that keeps the steam in. Long, slow oven baking in a lidded pot will produce a more tender result.
Here's a recipe very similar to one I have had success with in the past (couldn't find mine, of course!  ):Cuban Pork Roast You can actually make this way ahead and freeze it in a freezer ziploc bag. When you take it out to thaw in the frig, the sauce marinates the meat!
Another thing I do for cuts that are leaner is use my crock pot. You just can't make meat dry in a crock pot!
One of my favorites is just a pork roast (I think you could use any kind, really) covered in hoisin and soy sauce mixed with a little bit of Chinese five-spice and some honey (about 1/4c. hoisin, 1/4 c. soy sauce, 1T. each five spice and honey). You can also add a bit of grated or dried ginger and some sesame oil to this sauce if you like. Cook in crock pot on low for 8-10 hrs.
I found this recipe, too, which looks good: Pork Roast
Happy cooking!
ETA: I just re-read your post, and I see that you CAN make meat dry with a crock pot . You can consider yourself uniquely talented!  Well, ummm, not sure what the problem is there....maybe add some liquid like broth, apple juice, or water? Just a 1/4 c. or so?
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lapazfarm
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| Posted: Dec 28 2011 at 4:16pm | IP Logged
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Thanks, Caroline!
I really am beginning to think it is the cut of meat I buy. I am just so used to those wonderful, juicy, flavorful, melt-in-your-mouth Cuban pork roasts I had so many times living in south Florida. But they have lots of fat on them and mine has practically none.
Your hoisin/soy recipe sounds delicious. I'll have to try that some time!
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stellamaris
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| Posted: Dec 28 2011 at 4:16pm | IP Logged
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Oh, and one more thought, the older recipes say to cook pork to a higher internal temperature than is necessary, so if you are using a meat thermometer, you only need to cook to a temperature of 160. A little pink is OK in the center (a very little). Check out this article. It also describes the different cuts of pork roasts.
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Caroline
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lapazfarm
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| Posted: Dec 28 2011 at 4:17pm | IP Logged
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stellamaris wrote:
ETA: I just re-read your post, and I see that you CAN make meat dry with a crock pot . You can consider yourself uniquely talented! Well, ummm, not sure what the problem is there....maybe add some liquid like broth, apple juice, or water? Just a 1/4 c. or so? |
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LOL! Trust me, I can do many things previously thought impossible!
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JodieLyn
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yes the less fat in pork the more it will dry out.. the cheap pork roasts here are somewhat fatty.. they're the type that falls apart when you cook it longer.. they simply don't dry out unless there's no moisture in the pan.
Now I know they recommend cooking elk steaks, for instance, with butter because there's so little fat in them. I wonder if something like that would help. That is, cutting your roast down into smaller cuts and cooking in a way that adds liquid and fats.. like chopping/slicing it up and sauteing in butter before putting in a crockpot with liquid.
My favorite way to cook pork chops that also tend to want to dry out, is to coat them in flour and fry them (usually finishing them off in the oven) those don't get dried out without some serious overcooking.. so maybe something more like that.
If it's the cheapest cut, I would think figuring out a way to cook it would be best even if you occationally splurge on something else to cook it a particular way that the cheaper cut won't work for.
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MaryM
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I can certainly cook up a dry pork  myself ...I do find that if I take the time to cook longer on a lower temp. I do get a more pull apart, tender roast.
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MarieC
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My dh is the pork cooker at our house and I think he often brines the pork b/f cooking it. The most delicious pork he's cooked has been on the grill.
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lapazfarm
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| Posted: Jan 17 2012 at 2:20pm | IP Logged
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Just coming back to update:
It definitely was the cut of meat I was using.
Last week I went to the store and got a different, much fattier cut.
I cooked it, fat side up, at 325, as Caroline suggested, for 2.5 hours (after marinating all day in lemon, garlic, onions, cumin, salt and pepper, and rum). Cooked covered for all except the last 30 minutes.
It turned out fabulous--melt-in-your-mouth succulent! My Cuban husband loved it! Yay!
Thanks for your help, ladies!
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SallyT
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Wow, that sounds fabulous! I just did a big pork roast in the crockpot last night -- it also had a good pad of fat which I turned on top -- with some cinnamon, clove, nutmeg, coriander, sage, and white pepper rubbed in. It cooked all day on "low" and was delicious and tender: fell apart into pulled pork without my even really having to pull it. The price sort of made me gasp, but it's enough meat for a couple of days in our family (5 at home right now).
Your marinade sounds fantastic. I'll have to try that.
Sally
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stellamaris
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Theresa, so glad you figured out the problem! That recipe sounds just delicious! I'm going to try it soon! 
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Caroline
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Topic: Dry pork roast-help!
