How to Cook the Perfect Pork Roast

Pork roast is one of the most beloved dishes in Romanian cuisine—an essential at traditional meals and weekend grills alike. In this guide, we’ll explore the best pork cuts, preparation techniques, marinating tips, and a few delicious recipes to help you master the perfect pork roast.

Choosing the Right Cut of Pork

Pork Neck

Known for its marbling, pork neck is juicy and flavorful. Best cooked over medium heat on a grill, stovetop, or in the oven.

Pork Tenderloin

Lean and quick to cook, but can turn dry without fat. Great for grilling or oven-roasting, with or without marinade.

Bone-In or Boneless Loin

Best grilled with the bone for extra flavor. If boneless (often sold as pork filet), it’s ideal for roasting whole or making roulades.

Pork Belly

Rich in fat, often sold with skin. Grill skin-side down for crispiness. Perfect for high-heat pan-cooking due to its fat layers.

Pork Shoulder

Great for slow roasting or cubed in stews. Requires several hours of marinating for best texture and flavor.

Pork Ribs

To make ribs fall-off-the-bone tender, marinate or pre-boil. Some chefs slow-cook them for 2–3 days with multiple resting periods.

Pork Breast

Flavorful due to high fat content. Ideal when marinated in beer and slow-roasted with brown sugar for a glazed finish.

Pork Leg

Lean and tender but can dry out easily. Cook carefully to retain juiciness.

Ideal Pork Cooking Process

• Marinate for at least a few hours or overnight.
• Let meat sit at room temperature for 30–60 minutes before cooking.
• Cook at medium heat (grill without flames or oven at 150–170°C).

Use a kitchen thermometer for best results—internal temp should be 65–70°C. For a crispy crust, cook at 220°C for 10–15 min, then reduce to 150°C until done.

Delicious Marinades for Pork Roast

Beer Marinade

Mix 330ml beer (blonde or dark), 2–3 tsp olive oil, 1–2 tsp balsamic vinegar, a bit of brown sugar, salt, pepper, paprika, and onion/garlic powder. Marinate for 1–12 hours, ideally overnight.

Rib Marinade

Combine 50ml honey, soy sauce, and whiskey, with sesame or olive oil, ginger, and a hint of cinnamon or nutmeg. Marinate ribs for at least 4 hours.

Yogurt Marinade

Mix 150g Greek yogurt, 150g sour cream, 2–3 garlic cloves, parsley, lemon juice, salt, and pepper. Marinate for 6–12 hours.

Simple Marinade

Use olive oil, lemon or orange juice, or balsamic vinegar, plus garlic powder, paprika, herbs, and a splash of white wine. Leave overnight for best flavor.

Pork Roast Recipe Ideas

Oven-Baked Pork Loin in Mustard Sauce

Brown the pork in butter, then roast at 170°C with a sauce made from Dijon mustard, cream, garlic, apple cider, and honey.

Slow-Roasted Pork Shoulder with Wine

Rub a whole shoulder (1–2kg) with coarse salt, roast 30 min at 220°C, then reduce to 150°C and roast for 2–3 hours covered. Add vegetables and roast another 30 min until internal temp reaches ~80°C.

Glazed Pork Ribs

Marinate ribs overnight. Rub with brown sugar, paprika, garlic, onion, mustard powder, cumin, and pepper. Bake at 110°C for ~4 hours. Glaze with honey-whiskey sauce, ketchup, soy, mustard, and optional hot sauce. Broil for a few minutes until bubbly and sticky.

Final Tips

To summarize:

• Marinate pork for 2–12 hours.
• Let it reach room temp before cooking.
• Cook slowly and monitor internal temp to avoid drying out.

Serve with roasted potatoes, salad, or your favorite side dish. Enjoy the result of your effort with loved ones—bon appétit!