The most popular pork joints for roasting are pork loin and pork leg. Pork loin offers tender meat with a layer of fat and rind that produces excellent crackling, while pork leg is slightly leaner and ideal for traditional roast dinners with sliced pork. 

Pork shoulder (often called Boston butt) is the best cut for pulled pork. It has a higher fat content and connective tissue, which breaks down during slow cooking to create tender, juicy shredded pork. 

Cooking time depends on the weight and cut of the joint. As a general guide, roast pork for around 25 minutes per 500g plus an additional 25 minutes at around 180°C. Always ensure the pork is cooked through and the internal temperature reaches a safe level before serving. 

To achieve perfect crackling: 

• Pat the rind completely dry 
• Score the skin with a sharp knife 
• Rub generously with salt and a little oil 
• Start roasting at a high temperature before lowering it 

This helps the rind crisp up while keeping the meat juicy. 

Pork shoulder contains more fat and marbling, making it ideal for slow cooking, smoking, or pulled pork. Pork leg is leaner and better suited to roasting when you want neat slices of pork for serving. 

A good guideline is around 200–250g of raw pork per person. If the joint includes bone or you want leftovers, you may want to allow slightly more. 

Yes, pork joints freeze well if stored properly. Wrap the joint tightly in freezer-safe packaging and freeze as soon as possible after purchase. Most pork joints can be stored in the freezer for up to 6 months without losing quality. 

Many pork roasting joints come with the rind attached so you can create crackling during cooking. However, this may vary depending on the cut and preparation, so always check the product description before ordering.