Here's how to cook a bone-in pork loin roast, step by step: Victor Protasio 1. Prep the Loin . At least 1 day and up to 3 days before serving, place pork on a cutting board; pat dry with paper towels.

Often called a Boston butt or butt roast, a pork shoulder roast can be bought boneless or bone-in. They can be quite large (8 lbs.) or small (2 lbs.). We like a 6-lb. bone-in roast.

Make this succulent bone-in pork roast with a garlicky spice rub once and you'll be reaching for the recipe over and over again. It takes only 20 minutes of active time to prepare.

The pork loin you buy the rest of the year is probably boneless and looks like a log of meat. The bone-in roast, about 6 to 7 pounds, should yield 8 thick, juicy chops. Skip to main content ...

The roast came off the pit when the internal temperature had reached 140 degrees, and I let it rest for thirty minutes. Then it was time to carve.

Preparation. Step 1. Lightly score fat cap of each roast in a 1" crosshatch pattern, being careful not to slice into meat. Step 2. Toast peppercorns and fennel seeds in a small dry skillet over ...

One eight-bone pork rack, cut from the front of the loin section, bones in. Once you ask the butcher to "French" the roast (the meat and fat is scraped down, leaving the bare ends of bones exposed ...

Preparation. Step 1. Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups water to a boil in a medium saucepan.