If you’re thinking of the Big Roast, consider a rib end of pork on the bone. Most butchers offer these as boneless roasts, but on the bone renders more flavorful meat. When I was at Bisson’s Meat Market in Topsham recently, I asked the butcher for a pork roast on the bone. He then suggested that I get the rib end. The reason being that it’s a fattier cut that’s very juicy and tender. The loin cut tends to be dry.
October 19, 2016