Pork is best cooked to 72*c this will keep the pork juicy and tender, any more and it starts to dry and become tough.
There are 2 basic methods for cooking Pork Dry Heat and Wet Heat generally dry heat methods are best applied to naturally tender cuts of pork, wet heat refers to stews and casseroles that will tenderise a cut.
When Cooking A roast, remove from the oven when the internal temperature reaches 70*c and allow the roast to stand for 10 minutes before slicing. The roasts internal temperature will raise to the required 72*c after removing.
Always ensure pork products are kept on a low shelf in the fridge to avoid cross contamination. Pork should be kept as near to 0*c as possible, if frozen see label for use by date.
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