how to prepare pork
The tender, less exercised cuts of pork are better suited to cooking quickly – either in a pan on the stove or in the oven. Luckily, both need long, slow cooking and are great barbecued, braised, or used as stew meat, or in making gyro, so you can use them interchangeably. Follow suit at home and either cure or braise it. It is "hard fat" that can be chopped and ground (this is compared to the visceral or "soft fat" found in the abdominal cavity). You may want to choose the cooking method according to the type of roast you bought. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/fb\/Cook-a-Pork-Roast-Step-1.jpg\/v4-460px-Cook-a-Pork-Roast-Step-1.jpg","bigUrl":"\/images\/thumb\/f\/fb\/Cook-a-Pork-Roast-Step-1.jpg\/aid2780851-v4-728px-Cook-a-Pork-Roast-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"
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