Roast pork, with its wonderful, crunchy crackling, is one of the best meats for roasting. Whether you prefer rich belly pork or a lean loin roast, this versatile meat has it all.
Roast pork cooking tips
- Take large joints out of the fridge 1 hour before cooking to help cook more evenly.
- Use a roasting tin just slightly larger than the joint to prevent juices from evaporating.
- Place halved onions and herbs under your joint to caramelise, adding flavour to the gravy.
- Always rest for at least 10 minutes before carving to retain moisture.
How to slow roast pork shoulder
Waitrose chef Rory Baynes shows how to cook tender slow-cooked pork shoulder every time.
Oven 150°C | Fan 130°C | Gas 3
To slow roast pork shoulder, wrap the joint in a foil parcel, adding about 300ml water, cider, wine or stock around the joint, then sealing tightly. Slow-roast for 4-5 hours or until pull-apart tender.
Boneless leg, boneless loin, rib rack
Oven 220ºC | Fan 200ºC | Gas 7
Start roasting for 30 minutes at the higher temperature above, then reduce the temperature to 180ºC (fan 160ºC, gas 4) for the remaining cooking time.
Calculate the total cooking time based on 35 minutes per 500g, plus 35 minutes extra.
Pork fillet
Oven 180ºC | Fan 160ºC | Gas 4
Rub the pork fillet with a small amount of oil and season it well. Pan-sear the meat for 3-4 minutes, turning to ensure an even crust. Transfer to a roasting tin and roast for 20 minutes per 500g, or 4 minutes per 100g, for a perfectly cooked pork fillet.
Pork belly
Oven 160ºC | Fan 140ºC | Gas 3
Calculate the total cooking time based on 45 minutes per 500g, plus 45 minutes extra.
Which cut of pork to use?
Allow 225g of meat per person. For good crackling, choose an even-shaped joint with a thick layer of fat. The rind should be scored at finger-width intervals.
How to make pork crackling
Remove joint from packaging and pat the rind dry. Score the rind, ensuring the cuts go through the fat layer but not the meat. Cover loosely with baking parchment and store in the fridge.
Before roasting, dry the rind again, brush with oil and rub in fine sea salt.
Roast at high heat for 30 minutes to melt the fat and crisp the rind. Never cover during cooking to avoid soggy crackling.
If needed, remove the rind and fat, return it to the oven to crisp up further.
What wine to serve?
Our wine guru Pierpaolo Petrassi recommends Merlot as the perfect pairing for pork. If you prefer white, Chenin Blanc is weighty enough to stand up to roast meat – or for something a little different, why not try a cider?
Cooking for a crowd?
Let us help with prepared roasting joints, ready to go in the oven, that can serve around 20. Try our free range hog roast with sage & onion stuffing & apple sauce (which feeds 17-21 guests).
We're proud of our pigs
All our pigs are reared to higher welfare standards by British farmers who share our values. All our piglets are born outside – that’s the meaning of ‘outdoor-bred’, a term used on our packaging. Waitrose was the first supermarket to promise this.
