Roasting pork is a perfect way to serve up large cuts of
pork. Not to mention, virtually any spice combination will
come out tasting great when you roast with Chairman’s
® Premium Pork cuts!


Roast pork in the oven in an uncovered pan without
added liquid.

Use the drippings from the roasted meat to make a flavorful
stock, gravy or sauce.

When placing a thermometer in the pork to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.

Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use finesse and other utensils, such as wooden spoons and spatulas, for turning the meat.

A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.

For a crisp surface on your roast, be sure the oven is fully preheated before putting in the roast and do not cover while roasting.

In a pinch

No roasting pan? No problem. You can substitute a pan with a cast iron skillet, casserole dish, or a broiler pan (check the bottom of your oven, most come pre-equipped with one).

  • Ribeye Roast (Rib Roast)
  • Ham, fully cooked
  • Tenderloin Roast
  • Fresh Leg
  • Loin Roast
  • Spareribs
  • Crown Roast
  • Blade Steaks