On Friday, October 5, 2018 at 7:35:34 PM UTC-4, cshenk wrote:
> FMurtz wrote:
>
> > What about removing fat from pork roast and giving a burst in
> > microwave to remove moisture then replacing on roast before slow
> > cooking?
>
> Uh, why? Porper cookering most of the fat will leach out and your
> method may make for a very dry tough roast.

His mention of "slow cooking" suggests a crockpot, or perhaps
low and slow. He hasn't said what cut of pork he's using, but
if it's a supermarket loin roast, that'll have a fat cap that
wouldn't render out at low temps.

More information from the OP is definitely required.

Cindy Hamilton