Pork Roast Delivery or Pickup

There are many different pork cuts available to purchase, including several different types of pork roasts. Pork roasts are popular cuts for baking in the oven or slow cooker, creating tender, delicious meals. You can cook a bone-in pork roast as is, while a boneless pork roast needs to be tied up before cooking for the best results.

Pork tenderloins are lean, flavorful, and moist. Also known as pork center loin roasts, the pork rib roast is a relatively lean cut that is slightly fattier than pork tenderloin, making them very flavorful and juicy. Pork loin chops and pork rib chops are both steaks cut from a rib roast. Butcher's create pork top loin roasts by tying two top loin chops together. A lean cut that is less expensive than a pork tenderloin is the pork sirloin roasts. Other names for this roast style include pork hipbone roast, pork loin end roast, and loin pork roast.

For a less expensive cut that still has excellent flavor, pick up a pork blade roast. These roasts are also known as 7-rib roast, 5-rib roast, rib end pork loin, and pork rib end roast. You can get blade roasts with the bone-in or as boneless. If you get one with the bone-in, carving will be easier if you have the butcher crack the backbone. Boston butts, also known as blade Boston roast, offer an amazing amount of flavor when cooked slowly.

A shoulder blade roast is a marbled roast that ends up flavorful and tender and is available as bone-in or boneless. The picnic, or arm, roast is an inexpensive cut that is often smoked and sold as a picnic ham. A crown roast is two center racks or ribs bent to create a "crown" when tied together. This roast is typically available via special order only as it is a more expensive roast cut. 

The perfect way to find a pork roast while saving time and energy is downloading the Instacart app to your smartphone. Same-day delivery is available in many areas, with some Instacart shoppers dropping off your purchase in as little as 2 hours!

A pork roast is a larger cut of meat, ideal for cooking via dry heat such as roasting or baking. If you have a cut that doesn't have a lot of fat on it, you may want to consider barding the meat before cooking to seal in the flavor and tenderness. Barding began in the 19th century to prevent overcooking of meats that lack enough natural fat. This process includes wrapping the roast in a layer of fat, often bacon, before placing it in the oven. Marinating or basting the roast will also help create a flavorful, juicy, tender result.

Place the roast in a shallow roasting pan, with or without a rack. If you don't use a rack, the meat that touches the pan will sit in the juices, preventing it from becoming crisp and brown like the rest of the roast. You can rub down the roast with extra-virgin olive oil and seasoning if preferred. You may also consider searing the roast prior to baking. Searing turns the outside brown quickly to create a crisp crust on the roast. 

Place the roast in the oven at the desired temperature until it reaches an internal temperature of 145 to 150 degrees. It's important to let the roast rest after removing it from the oven. The internal temperature will rise during the resting period and should reach 155 to 165 degrees Fahrenheit. Allowing the roast to rest also makes carving easier.