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.

Pork ready for roasting with potatoes and carrots, moistened lightly with olive oil to roast along with meat; stir occasionally in pan juices to keep moist

Pork ready for roasting with potatoes and carrots, moistened lightly with olive oil to roast along with meat; stir vegetables occasionally in pan juices to keep moist

Read more…