This simple preparation will ensure that the roast cooks evenly, retains its shape and is easy to carve.
- Step 1
Count the ribs on your roast. Mine has 10. This means, I will need nine pieces of string (one less than the number of ribs), each long enough to wrap securely around the roast and easily tie. My lengths today are 18″. Error on the side of a bit too long.
- Step 2
The ribs on this pork roast are about 1″ apart, so, I arranged my lengths of string 1″ apart across the top of a large cutting board.
- Step 3
I placed my roast, bottom side up (boney side up) on top of the strings. Bone-in or boneless, this means fat side down — it’s important By pulling each string back and forth a bit, I easily positioned each one evenly in the center between the bones.
- Step 4
Working your way from one end of the roast to the other, begin securely tying, knotting and clipping each string. Tie each string tight enough to compact the roast into one uniform shape but not so tight that it “cuts” into the meat.