Put roasts and other baked pork cuts on a rack, so any fat drips away from the meat. More economical pork cuts give you the opportunity to work with marinades, rubs and seasoning blends. Anyone can slap a chop or steak on the grill. You'll impress them with your flavorful, savory offerings. Remember that most cuts of pork are lean and shouldn't be over cooked.
Trichinosis is virtually nonexistent in the United States due to controlled production conditions.
Just to make you feel better, if there were any trichinosis lurking about, it would be destroyed with the 160-degree temperature. To seal in flavor and develop a golden brown color, lightly coat pork with flour, breadcrumbs or seasoned bread crumbs. Heat oil in a stockpot or tilting skillet and brown pork on all sides. You can tell pork is tender when it is soft to the touch of a fork. Just be certain to allow enough time for cooking and to add enough liquid.