Loin & Leg Joints Most Roast pork loin and leg recipes just give generic minutes x weight cooking instructions when the real secret to these quicker cooking pork joints is the internal temperature of the meat, so we advise getting yourself a meat thermometer. According the UK Food Standards Agency pork needs to reach an internal temperature of 75 C for 2minutes, to kill off any harmful bugs. Interestingly enough the US equivalent has recently reduced this temperature down to 62.78 C.
Resting All joints continue to cook after they leave the oven, if you want to achieve an internal temp of 75 C and not overcook the joint you might want to consider taking the joint out at 70 C and after 10 mins resting it should have reached 75 C. It’s important to monitor this with a meat thermometer.
Shoulder Joints We believe it’s best to cook shoulder low and slow. These muscles have been worked the hardest by the pig, particularly free range ones who have been digging and rooting in the soil, and a slow cook is necessary to break down the muscle fibres. No need to worry about being precise with this style of cooking, hit the oven hot for the crackling then turn down to 140 C for 5 – 6 hours, the end result will be pulled pork.
Belly Always roast flat for a consistent cook (i.e. if it has been rolled by the butcher, cut the strings and lay it flat in the roasting tin). Belly is the fattiest cut of pork, which is awesome for flavour but can be a bit rich for some people. We recommend raising the joint off the floor of the roasting tin so that the fat can drain out of the joint as the meat is cooking.