How to Cook Pork Breast Bone in the Oven: A Simple Step-by-Step Guide

Pork breast bone in is a flavorful, inexpensive, and easy to cook cut of meat. Learning how to properly prepare it in the oven results in tender, juicy, and delicious pork every time. In this comprehensive guide, I will explain everything you need to know about cooking a bone-in pork breast roast in the oven, from start to finish.

Understanding the Pork Breast Cut

The pork breast is located under the spare ribs and directly above the bacon. It consists of a large, flat piece of meat that contains a breastbone (sternum), part of the rib cage, and usually some ribs.

When sold bone-in, the breastbone and adjoining rib bones remain attached to the meat. The breastbone helps the meat retain its shape while cooking. Bone-in pork breast is sold whole or sliced into individual chops

A whole bone-in breast roast weighs 4-8 pounds and will serve 6-12 people. The meat is well-marbled, meaning it has thin streaks of fat running through it. This keeps the pork moist and gives it a unique flavor when cooked.

Benefits of Cooking Bone-In vs Boneless

There are several advantages to cooking a pork breast roast bone-in rather than opting for a boneless version:

• More flavor – The bones add extra pork flavor as the meat cooks. The bone marrow also enriches the meat.

• Improved texture – The meat next to the bones is firmer while the center remains tender and moist, This provides a pleasant contrast

• Natural pan shape – The breastbone acts as a rack to hold the meat in shape This makes roasting in the oven easier,

• Added nutrition – Bones contain calcium, phosphorus, magnesium and other beneficial minerals.

• Lower cost – Bone-in cuts are usually more economical since the bone weight is included.

For best results when oven roasting, choose a pork breast roast with the bone still attached. You’ll gain more flavor and a better texture in the finished dish.

Choosing the Right Size Roast

Pork breast roasts are available in a range of sizes from 2-8 pounds or more. Here are some guidelines for choosing the right size for your needs:

• For 2 people – Select a 2 pound roast. This provides enough for leftovers.

• For 4-6 people – Choose a 4 pound roast. Plan on around 3/4 pound per person.

• For 6-8 people – Pick a 6 pound roast. About 1/2 pound per serving.

• For 8-12 people – Go with an 8 pound roast. Allows about 1/3 pound per person.

Buy the appropriate size roast for the number of people you are cooking for. Smaller roasts tend to cook more evenly. Plan for some leftovers since bone-in pork breast makes great sandwiches the next day.

Preparing the Roast for the Oven

Properly preparing the pork roast is an essential first step for successful oven roasting. Here is how to get it ready:

• Trim off excess fat – Use a sharp knife to remove any thick layers of fat. Leave a thin layer for moisture.

• Score the fat cap – Cut shallow slits (1/8-inch deep) in a diamond pattern. This allows the melting fat to drain away.

• Season the meat – Coat all sides with salt, pepper and any other spices or herbs. Get into the scoring cuts.

• Bring to room temperature – Take the roast out of the refrigerator at least 30 minutes before cooking. This helps it cook evenly later.

• Tie roast into shape – Use kitchen twine to tie the roast at 1-2 inch intervals. This gives it a uniform shape.

Once prepped, the pork roast is ready to go into the hot oven.

Choosing the Best Oven Temperature

The oven should be preheated to at least 325°F before the pork goes in. This initial high heat helps promote browning and caramelization on the outside of the meat.

Some chefs recommend starting at a high temp such as 425°F for the first 20 minutes. This jump starts the browning then the temp is reduced.

For most ovens, preheating to 350°F and maintaining this temp works well. Convection ovens can be set 25°F lower since the fan circulates air for more even cooking.

Use an oven thermometer placed in the center to be sure your oven is reaching the proper temp. This ensures the roast cooks as expected.

Calculating Cook Time

The cooking time for a bone-in pork breast roast depends on the size of the meat and the oven temperature. Here are some estimated cook times:

• 2 pound roast at 350°F – Approximately 1 1/4 to 1 1/2 hours

• 4 pound roast at 350°F – About 2 to 2 1/4 hours

• 6 pound roast at 350°F – Around 2 3/4 to 3 hours

• 8 pound roast at 350°F – Roughly 3 to 3 1/2 hours

These times are for fresh (not frozen) boneless pork breast. Reduce time by about 30 minutes for convection oven cooking.

Always use a meat thermometer to check for doneness rather than relying strictly on cook time. Pork should reach 145°F internally.

Adding Moisture While Cooking

Since pork breast meat can dry out when oven roasted, it helps to add moisture to the pan while it cooks. This keeps the meat tender and juicy.

Some good options include:

• Broth or stock – Use chicken, beef or pork broth to provide moisture.

• Fruit juice – Apple, pineapple or orange juice supply flavor and moisture.

• Water – For simple moisture, add 1 cup water to the roasting pan.

• Wine or beer – For adults, use chicken stock plus wine or beer as a flavorful liquid.

• Foil tent – Tent foil over the roast instead of added liquid. This traps moisture.

Baste the pork with pan juices every 30 minutes to keep the surface from drying out. The roast should be moist but not soggy.

Monitoring Temperature for Doneness

Always rely on a good quality meat thermometer to check for doneness rather than cooking time. Pork is safe to eat and no longer pink when it reaches 145°F internally.

After the estimated cook time, start checking temperature in the thickest part of the meat every 10-15 minutes until it registers 145°F. If oven roasting a boneless roast, temp it in the center.

For bone-in, insert the thermometer into the meatiest area furthest from the bone. The bones conduct less heat than the meat.

Remove the pork from the oven as soon as it hits the target temp to prevent overcooking. The temp will rise another 5-10 degrees as it rests.

Letting the Roast Rest Before Slicing

An essential step after oven roasting pork is letting it rest before carving. This allows the juices to redistribute evenly through the meat.

After removing the pork from the oven, loosely cover it with foil and let rest for 15-30 minutes. The inner temp will continue rising to 150°F or more.

If you skip the resting step and slice right away, the meat will spill juices and be drier than it should be. Resting gives you juicier results.

Once rested, remove any kitchen twine then slice the pork across the grain into thin slices. Arrange on a platter and serve warm.

Serving Suggestions for Oven Roasted Pork Breast

Oven roasted bone-in pork breast makes a succulent entree or carving station main dish. Here are some tasty ways to serve it:

• With pan gravy – Make gravy with the flavorful pan drippings for serving.

• With applesauce – The sweetness pairs nicely with the pork.

• With sautéed apples – Sauté sliced apples in butter as a tasty side.

• With rosemary potatoes – Crispy roasted potatoes are a perfect complement.

• With roasted carrots – Seasoned, roasted carrot sticks add color.

• With salad – A green salad balances the richness of the pork.

• With rolls – Serve oven roasted pork with warm rolls or biscuits.

• With wine – Pinot noir, Beaujolais or Sangiovese work well with pork.

The possibilities are endless! Use your imagination to come up with tempting ways to serve your oven roasted bone-in pork breast.

Step-by-Step Roasting Method

Follow these simple steps for expertly cooked bone-in pork breast roast every time:

1. Preheat oven to 350°F. Ready a roasting pan with a roasting rack.

2. Trim fat, score, season and tie roast with kitchen twine. Bring to room temp.

3. Place pork fatty side up on the rack in pan. Add moisture like broth to the bottom.

4. Roast for estimated time, basting and adding more liquid as needed.

5. Start checking temperature about halfway through cook time until 145°F.

6. Remove pork from oven, tent