Should a pork roast be pink in the center after cooking?

No. While pork used to be recommended to be cooked to an internal temperature of 160 degrees Fahrenheit (doneness will show as a pink in the center), the current recommendation from the USDA is that pork should be cooked to an internal temperature of 145 degrees Fahrenheit. Pork can still show as a hint of pink at this temperature, but any pink left will be mostly residual myoglobin in the meat.

Eating raw or undercooked pork can lead to trichinosis, an illness caused by a parasitic worm that lives in pig flesh. However, trichinosis can be easily prevented by cooking pork to its recommended temperature of 145 degrees Fahrenheit.