Here is the same pork roast sliced and ready to eat. I wait about 10 minutes after taking it from the oven before slicing so the juices can redistribute. You won't have much juice to make gravy with but that's because, hopefully, it's all stayed in the meat and is adding to the tenderness and moistness! I use a good carving knife to slice it but we use butter knives at the dinner table and have never had any difficulty cutting it into bite-size pieces.
Date Posted: Sep. 18, 2008