Pork Roast

Pork Roast: Main Image

Buying Tips

Pork roasts should be reddish pink. A darker red indicates acidic pork, meat that is juicy and delicious but that does not keep well and must be eaten immediately. Avoid pork roasts that have a brown or greenish tinge or that are slimy or have an odor.

Varieties

The tender center loin roast (also called center rib roast) contains bones, which give it a tasty flavor but make it harder to slice. Your butcher can remove the backbone and transform this roast into rack of pork or crown roast of pork.

Pork Tenderloin Roast

The pork tenderloin is a completely boneless strip of muscle and is considered the leanest and most tender pork roast; it is also the most expensive.

Pork Blade Roast

The blade roast, an economical cut, is available either bone-in or boneless, and is lightly marbled with fat. Pork blade roast is also known as pork loin rib end.

Boston Butt

Sometimes called pork shoulder roast, Boston butt is available either boneless or bone-in. It makes a somewhat fatty but economical roast.

Pork Picnic Arm

Pork picnic arm is a fatty, bony cut, and is often barbecued.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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