Why do all my roast pork recipes always fall apart when I try to cut them?

How come I can’t make my roast pork recipes nicely sliced? All they want to do is fall apart and fall apart.

What am I doing wrong? Now I’ve heard that before, and even seen it done. The answer is not that difficult. It’s just cooking too long.

There are some people who, when they are just learning to cook, tend to avoid the larger cuts of meat. Let’s say, like, pork loin, pork roast, etc. It need not be so. They are not that difficult.

Just a few things to remember, when you are cooking or attempting any roast pork recipe, remember the weight of the roast or loin. Simply because this is what will determine the amount of time you will cook it.

Most of the time you will cook roasts between 35 and 375 degrees. The way to tell when it’s done well is that the temperature will be 185 degrees f. If you like your roast pork recipes a little weirder, stop at 160 degrees f.

Here’s a chart that tells you how long to cook some of the cuts of pork:

Time and temperature graph Fresh weight

pounds Internal oven minutes

Far-Center 3-4 350 degrees. F. 185 degrees F. 35-40

All far 8-15 350 degrees. F. 185 degrees F. 15-20

Far ends 3-4 350 degrees. F. 185 degrees F. 50-55

Shoulder-Whole 12-14 350 degrees. F. 185 degrees F. 30-35

shoulder-bone

and rolled 4-6 350 degrees. F. 185 degrees F. 40-45

Shoulder-

Cushion 4-6 350 degrees. F. 185 degrees F. 35-40

Pork ribs 350 degrees. F. 185 degrees F. 40-45

Pork loin 4-6 350 degrees. F. 185 degrees F. 45-50

Ham 10-18 350 degrees. F. 185 degrees F. 30-35

One good thing to remember is that the bale is just about the most tender part of the pig. It is very low in fat, so you need to keep that in mind when cooking pork. Use high heat for short periods of time like on pork chops, but when using those larger cuts, go with lower temperatures and longer cooking times. And as with most large cuts of meat, using moist heat will really help it stay tender like:

* stew

* poaching

* crock pot style

* boiling

The important thing to remember when you’re making any type of roast pork recipe is to take it out of the oven, cover it, and let it rest for about 15 to 20 minutes before you start slicing.