Basic Roasting Technique

• The basic roasting technique used in most older cookbooks calls for the pork to be cooked in a medium oven, at 350 degrees Fahrenheit. At this temperature, the roast cooks in a reasonable length of time, usually 20 to 25 minutes per pound. Historically, pork was cooked until well done because of the threat of trichinosis, but it was fatty enough to withstand this long cooking. Since the 1970s, modern pork has become much leaner, and now fares poorly when roasted this way. The exterior is usually overcooked before the interior is done.

Taking It Down a Notch

• For lean roasts such as a pork loin, taking the temperature down to 300 F and baking it slower helps protect against overcooking. The gentler heat, combined with the loin's naturally flat shape, makes it easier to bring the center up to temperature without overcooking the edges. The U.S. Department of Agriculture recommends a food-safe temperature for pork of 145 F, which leaves the loin juicy and slightly pink. This lower temperature provides minimal browning, but you can sear the outside briefly at high temperature when the loin is cooked.

Larger Roasts

• For larger roasts, such as a pork shoulder or fresh ham, even 300 F is too high to constitute slow roasting because they're so thick. To keep the outer edges of the roast from overcooking before the interior reaches a food-safe temperature, turn your oven down to 275 F. The pork can take up to 35 minutes per pound, depending on the size of the roast, but will remain pink and juicy in the middle even after it's done.

Falling-Apart Tender

• If your goal is fork-tender, well-cooked pork for pulled pork, carnitas and similar dishes, turn the temperature down even further. The tough connective tissues and muscle fibers in a pork shoulder begin to melt and soften as the roast's internal temperature reaches 170 F and higher. The longer the pork remains in that temperature range, the more of the connective tissue softens into gelatin. A shoulder roast can take as long as 14 hours at this temperature, depending on its size, but the end result is rich, lush and tender.