Last year I was searching for the best way to roast prime rib when I found this on Serious Eats.com. It’s a great discussion of what searing does to a roast (it doesn’t seal in juices, if that’s what you’re thinking). And then it has a set of experiments testing to find the perfect roast. What they were seeking was an evenly cooked piece of meat with a nice brown crust. They achieved it by doing something that I found backwards. Because it is backwards:
They seared the meat at the end rather than at the beginning.
I have since applied this method many times to roast beef and I’m here to tell you that it’s brilliant. The meat is an evenly cooked perfect pink throughout and the crust is dark and crunchy. The crisp crust is because the roast goes straight from the very hot oven to the table with no time to rest, steam and lose that texture.
Today I’m sharing how to apply this same basic technique to roasting pork. Let me tell you, the reverse-sear is even more amazing with pork. You get a soft juicy inside (nearly as soft as pulled pork) and all kinds of good crunchy meat and fat on the outside.
Source: How to Roast Pork Perfectly