Firstly, be mindful of the type of pork you are roasting as oven temperature varies for different cuts.
Cuts such as pork shoulder or Boston butt are rich in connective tissue (collagen), so generally require a slightly lower and slower cooking process as opposed to a pork leg or rolled cuts. When you cook slow, the collagen begins to melt and turns into to a rich liquid which gives the meat flavour, moisture and tenderness.
In most cases, we recommend roasting a pork shoulder, Boston butt and loin at around 160°C, while a pork shoulder, leg and rolled cuts at around 170°C. The internal meat temperature of the cooked meat should be 71°C.
• Always bring the pork to room temperature, around 45 minutes before cooking.
• Resting the meat after cooking is crucial. This allows the juices to settle back into the fibres of the meat, ensuring the meat is moist and easier to carve. (If you try to carve the meat too soon, the liquid will come out of the meat onto your cutting board, leaving the meat dry).