pork joints (best for roasting)

thank you ayse, yes the extras are always tasty and delicious

I always buy shoulder. It stays moist due to the fat level. Modern leg and loin can be very dry. I’ve finally cracked crackling.

Score skin very well and rub with salt as soon as possible. As it throws off liquid wipe dry and do it again. Before cooking brush with oil. Cook for 20-30 mins in hot oven, about 200C, then turn down to 180 to continue to cook. At least these are the temperatures I use.

Lovely served with apple sauce and sage and onion stuffing.

Agree with Suzie H, loin & leg are less fatty & roast / carve well but definitely not as delicious as shoulder.

Throw in slow cook then blast in very hot oven

thank you all! I will actually, ask the butcher and buy
what he recommends rather than Sainsbury - we are
lucky to have a butcher here, use it or lose it

Pork shoulder is lovely roasted. The fat in it keeps it moist & you can make crackling out of the skin. Usually start it off at a high temp, then turn down for few hours. ( Google exact instructions ) Loin and leg joints roast well but they are lacking the flavour of shoulder & can be rather dry compared to shoulder.

Yes, what kittylester says

Go to a butcher and ask their advice.

I'd say you can roast just about any joint of pork. The joint most usually found in butchers shops is rolled loin, with skin on, which makes nice crackling.

Slow roast belly pork has become a popular pub staple, it would be a bit fattier than loin, but it tastes good. I don't know if Sainsburys would sell it, though. We have to ask our butcher to do it specially for us, other wise the belly is cut into slices.

I usually buy spare rib to roast. Pork needs to have a decent amount of fat and the skin properly scored.

Go to a butcher not Sainsbury's.