When cooking a pork roast, it's generally recommended to cook it with the fat side up. The fat on top of the roast will help baste the meat as it cooks, keeping it moist and adding flavor. As the pork roast cooks, the fat will render and drip down through the meat, enhancing its juiciness and tenderness.
By cooking the pork roast with the fat side up, you also allow the fat to caramelize and create a delicious golden crust on the top of the roast. This can add an appealing texture and taste to the finished dish.
If you're using a roasting pan or a baking dish, you can place the pork roast with the fat side facing upward. If the roast has been tied or has a layer of skin, keep the fat or skin on top during cooking. However, if you prefer to trim off some of the excess fat before cooking, you can do so, but it's still a good idea to keep some fat on the roast for added moisture and flavor.
Remember to use a meat thermometer to check the internal temperature of the pork roast to ensure it reaches the appropriate doneness. Pork is considered safe to eat when it reaches an internal temperature of 145°F (63°C) with a three-minute rest period before carving.
Always follow specific cooking instructions and recipes when preparing a pork roast to achieve the best results and ensure food safety.