Other Awesome Cuts
This is a roast that comes from the chop section or the back of the pig. We cut these from the 4th and 13th rib. We make sure that we leave on a nice fat cap to ensure that your roast is juicy and delicious. The pork roast consists of the loin or the back and is connected to the baby back ribs.
When preparing this cut, always make sure to salt and sear the fat cap to give it a nice golden hue and a bit of crispness before roasting. You don’t need any oil, just place fat-side down in a preheated pan. Once nicely seared, place on a bed of vegetables and cover, roasting at 350°F until the internal temperature reaches 145°F (around 45 minutes).