Roasting is ideal for most cuts of pork, including picnic roasts, Boston butt roasts, fresh ham roasts and crown roasts. Smoked ham roasts, tenderloins, ribs and loin roasts are also good cuts for roasting.
Cooks can even roast cuts of pork that lack natural fat marbling by barding the meat prior to cooking it. Barding involves placing strips of bacon or fat back meat on the roast, which allows the roast to absorb added fat and moisture, so it does not dry out as it roasts. Marinating the pork cut prior to roasting it or basting it in its own juices as it roasts also helps less-fatty pork cuts turn out juicier.