A step-by-step guide to tying a pork roast
- Cut a piece of butcher twine approximately 5 feet long to accommodate a family-sized roast.
- Place pork loins together on a cutting board with the fattiest side facing outward.
- Loop one end of the twine around the roast about 1 inch from the side and tie it in a simple knot.
- Guide the remaining string over about 1 1/2 inches; hold it into place with one hand while feeding it under and around the roast in a parallel loop using the other hand. When the loop is complete, thread the string through the loop and pull over another 1 1/2 inches. (There are now two loops around the roast with a perpendicular line connecting them.)
- Repeat until about 1 inch from the end of the roast.
- Flip over the roast and run the string around the back side, winding around each original loop and pulling tight.
- Return roast to its original position and tie off at the first knot. 8. Cut off excess string.