Using a meat thermometer is an easy way to ensure your pork is cooked the way you like it every time. Insert the thermometer into the middle of the thickest part of the pork, avoiding the bone. 71°C is the ideal for ‘medium done'.
Cook pork until the juices run clear when the meat is pierced.
Always allow the meat to rest before carving, this allows the juices to settle. Carve the meat across the grain.
For shoulder roasts the secret to carving is to use a sharp knife and follow the line of the bone.