Some parts that are best for roasting include pork butt, pork shoulder, blade-end roast, center-cut loin, tenderloin, sirloin, and crown roast. Overall, the size, type, and fat content of your ...

try the large center-cut loin roast or the smaller tenderloin roast—both are lean and juicy. F&W's guide to pork roasts covers all the bases with great recipes, techniques and tips.

Essentially, a crown roast is a bone-in cut of the pork loin with the ribs trimmed ... Traditionally, the center of the crown roast is going to be stuffed before it heads into the oven.