Tender, savoury meat with beautifully crunchy crackling – pork is surely one of the perfect meats for roasting. Whether you prefer rich belly pork or a lean loin roast, this versatile meat has it all. Here are some simple tips and ideas to make your roast pork the best, every time.
Choose the best cut for roast pork
Choose the best cut for roast pork
Allow 225g of meat per person; a boneless joint for 6 should weigh between 1.5kg and 2kg. If possible, buy a slightly larger joint than you need, as large joints tend to shrink less in the oven, and you can always use the leftovers another time.
If you want a good layer of crackling, choose a nice even-shaped joint with a good layer of fat beneath the rind. The rind should be scored at finger-width intervals.
Boneless pork loin joint
A classic roasting joint (particularly as a smaller roast), with lean meat that carves easily into neat slices. Try this recipe for roast pork buns with apple sauce & kimchi onions for a tangy twist.
Boneless pork leg joint
Great for roasting, a leg joint can be opened out and spread with a stuffing before rerolling and tying, which helps to keep the meat moist. Leg joints can also be slow-roasted for a guaranteed succulent finish.
Boneless pork shoulder
An economical cut that’s seamed with fat, which renders down during cooking to give really tender, succulent meat. Particularly good for slow-roasting and shredding, or for pot roasting. Slow-cooked pork shoulder with peas & mint is a recipe that makes the most of this cut.
Pork belly joint
It’s the ultimate combination of crispy skin and juicy rich meat that puts this cut at the top of the roasting tree for many. Give Tommy Bank’s roast pork belly a whirl.
Pork fillet
If you want a quick and easy roast, a piece of pork fillet will roast in about 30 minutes. It’s lean and delicious when wrapped in a few slices of Parma ham or pancetta before roasting.
Pork rack
For an extra-special occasion, pre-order an impressive French-trimmed Free Range British Pork Crackling 10-bone rack to roast and serve 8-10, which carves into individual pork chops.
Roast pork cooking times & temperatures
Roast pork COOKING times & temperatures
Boneless leg joint, boneless loin roast, boneless shoulder, pork rib rack
Oven
220°C
Fan
200°C
Gas
7
Initial 30 minutes at the high temperature, then reduce temperature to:
Oven 180ºC, fan 160ºC, gas mark 4 for the remaining cooking time.
Calculate the total cooking time based on 35 minutes per 500g, plus 35 minutes extra.
(typical weight: boneless pork loin joint 0.8kg; boneless leg or shoulder joint 1.1kg; pork 10-bone rack 2.6-3kg)
Boneless shoulder
(SLOW-COOKED)
Oven
150°C
Fan
130°C
Gas
3
To slow-roast for pulled pork, wrap the joint in a foil parcel, adding about 300ml water, cider, wine or stock around the joint, then seal tightly.
Slow-roast for 4-5 hours or until pull-apart tender.
(typical weight 1.2kg)
Boneless shoulder
(pot roast)
Oven
180°C
Fan
160°C
Gas
4
To pot-roast, brown the pork joint all over in 1 tablespoon oil in a casserole. Add about 350g chunky root vegetables and 150ml liquid (such as stock, wine, cider, fruit juice or water) per 500g meat, plus aromatics to the casserole. Bring to a simmer, cover and cook for 35 minutes per 500g, plus 35 minutes extra.
Pork belly
Oven
160°C
Fan
140°C
Gas
3
45 minutes per 500g, plus 45 minutes.
(typical weight 0.5kg)
Pork fillet
Oven
180°C
Fan
160°C
Gas
4
Rub with a little oil, season and pan-sear for 3-4 minutes, turning. Transfer to a roasting tin and roast for 20 minutes per 500g (or 4 minutes per 100g).
(typical weight 0.425kg)
The best roast pork
Master the best roast pork with our EXPERT chef
Waitrose Cookery School’s chef tutor Rory Baynes shows how to cook the perfect roast pork – including preparing the joint for roasting, achieving amazing crispy crackling and getting the juiciest roast meat.
Roast pork cooking tips
Roast pork cooking TIPS
Take large joints out of the fridge 1 hour before cooking to allow them to come to room temperature and cook more evenly.
Choose a roasting tin that’s only a little larger than the joint – if it’s too big then the precious roasting juices that you want to turn into gravy will evaporate. Place a couple of peeled and halved onions under your joint to caramelise while the pork cooks, adding flavour to the gravy, plus a few sprigs of sage, thyme or rosemary.
There’s no need to baste pork while it’s cooking as the fat should keep it moist.
Always rest any roasted joint for at least 10 minutes before carving to let the juices settle back into the meat, keeping it moist.
As pork is quite a fatty meat, make sure to skim most of the fat off the roasting juices before you make gravy.
How to master crispy crackling
How to get CRISPY crackling
Take the joint out of any packaging as soon as it reaches your home. Pat it dry with kitchen paper, taking extra care to get the rind completely dry. Make sure that the cuts in the rind can be opened easily and go through the rind to the fat layer (but not through to the meat) – use a sharp knife to open up the cuts further if needed. Cover loosely with a sheet of baking parchment before storing in the fridge.
At least 30-60 minutes before roasting, dry the rind again, brush with a little oil to encourage it to crackle quickly, then rub 1-2 teaspoons fine sea salt into the rind and the cuts.
For good crackling it’s essential to roast the joint on high for 30 minutes initially; this allows the fat beneath the rind to melt and bubble up through the cuts, basting the rind and making it crisp.
Never cover pork crackling joints while they’re cooking or you’ll be left with soggy crackling.
If the crackling isn’t as crisp and crunchy as you would like it when the joint is ready, cut the crackling rind and most of the fat away from the joint, leaving the meat to rest, then return the crackling rind to the oven in a roasting tin to crisp up to your liking.
Roast pork recipes
Roast pork RECIPES
Choose from our favourite ways to enjoy roast pork.
Pork loin
For an all-time Sunday roast classic, you can’t beat the best roast pork & apple sauce.
Pork leg
Pork with apple sauce? Yes, please. We love this recipe for roast pork with crackling, celeriac & apple sauce.
Pork shoulder
You can’t go wrong with slow-roasting shoulder until it’s tender enough to shred. This pineapple-brined pulled pork has minimal preparation and is perfect served at a summer gathering with family and friends.
Pork fillet
Using pork fillet means this Italian-inspired roast pork with leek caponata can be on the table in just 40 minutes.
Pork belly
Luscious pork belly roasts to crisp perfection in this recipe for fennel-dusted pork belly with perry & pears.
What flavours go with roast pork?
What FLAVOURS go with roast pork?
Apples, sage and onion are classic accompaniments to British pork.
Citrus cuts beautifully through richer pork cuts, as in this roast pork belly with pink grapefruit and orange.
The tangy punch of mustard is hard to resist; try brushing a mixture of honey and mustard over a pork fillet before roasting.
Pork can easily take on bold spices and goes particularly well with Asian flavours – try char sui pork with roast sweet potatoes & sweet chilli & coriander dressing, on the table in 1 hour.
Earthy mushrooms and cream always feel luxurious – this roast pork fillet with woodland mushrooms, Marsala sauce & Serrano crumbs is irresistible.
Create a stir with these alternative pairings
Create a stir with these alternative pairings
How to check your roast pork is cooked
How to check your roast pork is cooked
To check if the joint is cooked to your liking, use a meat thermometer inserted into the centre of the joint; it should read 75-80ºC for medium and 80-85ºC for well done. Cook until there is no pink meat and the juices run clear.
What to serve with roast pork
What to SERVE with roast pork
Vibrant purple sprouting broccoli with anchovies, garlic & lemon is an excellent accompaniment to pork.
Crispy roast potatoes with rosemary salt are a twist on the classic roasties.
If you’d rather serve up a creamy mash, try this unusual sweet potato mash with soy sauce & salad onions.
What wine to serve with roast pork
What wine to serve with roast pork
Our wine guru Pierpaolo Petrassi recommends Merlot as the perfect pairing for pork. If you prefer white, Chenin Blanc is weighty enough to stand up to roast meat – or for something a little different, why not try a cider?
Kitchen kit for roast pork
Kitchen kit for roast pork perfection
A carving set with a long sharp blade and a sturdy fork to hold the meat in place makes slicing a breeze.
Serve up your favourite gravy in a practical gravy boat. Look for one that has a stand to catch any drips and is microwave-safe (so you can warm up gravy for second helpings!).
We’re proud of our pigs
We’re proud of our pigs
All our pigs are reared to higher welfare standards by British farmers who share our values. All our piglets are born outside – that’s the meaning of ‘outdoor-bred’, a term used on our packaging. Waitrose was the first supermarket to promise this.
