Thanksgiving is right around the corner, which means it’s time to start planning your holiday menu. For many families, the centerpiece of Thanksgiving dinner is a big roasted turkey. However, if you’re looking to change up your traditions this year, pork makes a fantastic alternative to turkey.
Pork is versatile, flavorful and can feed a crowd just as well as turkey can. When choosing a cut of pork for your Thanksgiving table, you’ll want to consider options that are moist and tender enough to serve a large gathering. Here’s an overview of some of the best cuts of pork to serve for Thanksgiving along with tips on how to prepare them.
Pork Loin
One of the most popular options is a boneless pork loin roast. Pork loin is a lean, tender cut from the back of the pig. It has a mild flavor that takes well to all sorts of seasonings and pairs nicely with traditional Thanksgiving side dishes.
A pork loin roast typically feeds 8-12 people, making it a great choice for a smaller Thanksgiving gathering. Look for a roast that’s about 3-5 pounds to serve a medium sized group. Plan for approximately 1/3 to 1/2 pound of meat per person.
Pork loin can be roasted low and slow until perfectly tender. Brown the roast first on all sides to develop flavor. Then rub the exterior with herbs, salt, pepper, citrus or spices. Garlic, rosemary, thyme and sage all complement pork well. Place the seasoned roast in a roasting pan and cook at 300°F, allowing 20-25 minutes per pound.
Use a meat thermometer to check for doneness, aiming for an internal temp of 145°F. Allow the pork to rest for 10-15 minutes before slicing into juicy medallions. Serve with traditional Thanksgiving gravy or a bright citrus sauce.
Pros
- Mild, versatile flavor
- Lean and tender
- Roasts easily with crisp exterior
- Good size for 8-12 guests
Cons
- Can dry out if overcooked
- Smaller than turkey for large gatherings
- Less dramatic presentation
Pork Crown Roast
For a stunning centerpiece, a pork crown roast is a great choice. This elegant roast is made from rib chops curled into a circle and tied together with the rib bones fanning out. The presentation looks beautiful on a holiday table.
Plan on about 1 pound per person. An 8-rib crown roast feeds 6-8 guests. The ribs should be well trimmed with about 1/2 inch of fat left. Season well with rosemary, garlic and pepper before roasting.
Place the crown roast rib-side down on a rack in a roasting pan to allow air circulation. Roast at 350°F for 2 hours until the internal temperature reaches 145°F. Remove from oven, tent with foil and let rest for 15 minutes before removing strings and carving between ribs.
The crown roast gives you both tender, juicy roast pork and crispy pork chops all in one. Serve with cranberry sauce for a festive and delicious alternative to turkey.
Pros
- Elegant presentation
- Tender and juicy
- Built-in pork chops
Cons
- More expensive
- Serves less than a full loin
- Longer roasting time
Bone-In Pork Shoulder
For pulled pork, a bone-in pork shoulder, also called a pork butt, is the best option. Pork butt is an affordable, flavorful cut that’s perfect for slow roasting.
Look for a 5-8 pound bone-in shoulder. Leave yourself plenty of time, as it will need to roast low and slow for 6-8 hours. Rub the meat liberally with spices like chili powder, cumin, paprika, garlic and onion powder. Roast at 300°F until fall-apart tender.
Once cooked through, the pork can be hand shredded with forks. Mix with barbecue sauce and serve on buns for easy pulled pork sandwiches. You can also skip the sauce and serve pulled pork with typical Thanksgiving sides.
Leftovers will keep for several days in the refrigerator, so pork butt is great for larger gatherings. It’s also a very budget-friendly option.
Pros
- Inexpensive cut
- Tender and juicy
- Flavorsome
- Great for large groups
Cons
- Long cooking time
- More casual presentation
- Needs heavy seasoning
Stuffing Your Pork
For added holiday flair, consider stuffing your pork roast. This technique infuses even more flavor and moisture into the meat. Just about any boneless pork roast takes well to stuffing.
Start by Butterflying or slicing open a boneless loin or shoulder roast. Pound to an even thickness. Next, make your stuffing mixture. Bread-based stuffing, cooked quinoa, sautéed apples and onions or sausage meatballs all make tasty fillings.
Spread the stuffing over the meat, then roll up and tie in place with kitchen twine. Brown all over, then roast at 350°F until the pork is cooked through. Allow 15-20 minutes per pound.
The possibilities for stuffed pork roasts are endless. Get creative with flavors that complement the pork. This technique transforms an ordinary roast into a memorable holiday centerpiece.
Great Stuffing Combos
- Bread stuffing with sage, onion and celery
- Wild rice blend with mushrooms and leeks
- Sausage, apple and cornbread
- Caramelized onion and fennel
Picking the Right Size
When selecting your ideal pork roast, an important factor is choosing the right size for your expected number of guests. Here are some general pork roast serving size guidelines:
| Roast Weight | Servings |
|---|---|
| 3-4 lbs | 4-6 |
| 5-6 lbs | 8-10 |
| 7-8 lbs | 12-15 |
These are estimated serving sizes depending on your menu. Plan for more generous portions if serving the roast pork as the main feature of the meal. And don’t forget to factor in extra portions for second helpings and leftovers.
Side Dishes
One of the bonuses of serving pork for Thanksgiving is that you don’t have to modify the classic holiday sides. Dishes like mashed potatoes, stuffing, roasted veggies and cranberry sauce all pair wonderfully with roasted pork.
Here are some recommended sides to complement your pork roast:
- Mashed potatoes – Roast pork and mashed potatoes are a match made in heaven. Garlic and herb potatoes are ideal.
- Bread stuffing – Pork and stuffing go hand-in-hand. Bake it separately or stuff your roast.
- Root vegetables – Roasted carrots, parsnips, brussels sprouts and butternut squash.
- Sautéed green beans – Crisp-tender green beans tossed in garlic and olive oil.
- Cranberry sauce – Sweet, tart cranberry sauce cuts through the richness.
- Cornbread – Moist cornbread with honey butter complements the pork.
- Wine – Medium-bodied red wines like Pinot Noir or Chianti.
Focus on fall flavors and vegetables to complement your pork roast. And don’t be afraid to get creative with new side dish recipes too!
Special Glazes and Sauces
While pork roast is delicious plain, glazes and sauces can take it to the next level. Brushing on a sweet glaze adds crispy caramelized flavor to the exterior. Serving with a flavorful sauce complements the moist, tender meat.
Here are some yummy glaze and sauce ideas for pork roast:
Fruit Glazes
- Apple cider glaze
- Cherry or apricot jam glaze
- Orange marmalade glaze
- Peach or pineapple glaze
Savory Glazes
- Whole grain mustard glaze
- Wine or balsamic reduction
- Chili-infused honey
- Miso glaze
Sauces
- Apple cider gravy
- Cranberry or cherry sauce
- Pork gravy
- Chimichurri verde
- Mojo criollo
From sweet to savory, glazes and sauces let you add your own unique spin. Make a few batches and serve them on the side for guests to choose their favorite.
Conclusion
When planning your Thanksgiving pork menu, pork loin, crown roast and pork butt all make excellent choices. Pick a roast size that will generously feed your expected guests. Season and prepare the pork using your favorite herbs, spices and flavors.
Pair with classic Thanksgiving veggie sides, stuffing, mashed potatoes and cranberry sauce. Add a beautiful glaze or sauce to complement the pork’s flavor. With so many options for show-stopping cuts and preparation methods, pork makes an amazing alternative to the same old turkey this holiday season.