I said it before, but I’ll say it again: rest the roast. Let it sit for 10-15 minutes if it’s a big one. Tent it loosely with foil.
Why? Because if you slice it right out of the oven, all those gorgeous juices will flood your cutting board, leaving you with a sad, dry hunk of meat. Don’t be a juice-bandit.
When carving, go against the grain. Slice perpendicular to the muscle fibers. That gives you short, tender pieces instead of long, stringy threads.
The Uplifting Conclusion (You Knew It Was Coming)
So there you have it, friend. 145°F for loin, 200°F for shoulder, and a thermometer that doesn’t lie. You’ve got this.
Every pork roast is a tiny adventure. Sometimes it’s perfect, sometimes it’s a little dry, but you learned something. And you probably got to eat bacon that morning, so you’re already winning.
Now go forth, roast that pig, and remember: you are the hero of your own kitchen. And if it all goes sideways, just pour a glass of wine and say, “I meant to do that.” Works every time. Smile. You’re awesome.
