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This will allow the fat to drip down and flavor the meat. Some experts now say that pork must reach over 145 degrees Fahrenheit to be safe.  Cover it with aluminum foil so that it doesn't lose too much heat.  Pour it into a frying pan and simmer it on high heat until it is reduced by half. Pour it over the slices of roast pork.
Place the fattiest side of the roast upward in the roasting pan, slow cooker or Dutch oven. Use a meat thermometer to see whether the roast has reached 160 degrees on the inside. Make sure the thermometer does not touch the bone, as this will produce an inaccurate reading. Allow the pork to rest for 15 minutes before slicing. Slice the pork roast across the grain for a tender flavor. Use the extra liquid from your roasting pan, slow cooker or Dutch oven to make a sauce. Finished.