A rack of pork is a phenomenal centerpiece to a dinner. We continue to play with various cooking methods. In a recent workshop we salted the roast 24 hours in advance. Then we cooked it at 57°C in the CVap for 5 hours. We finished the roast under the broiler. We rotate the meat around the screaming hot element to achieve maximum, rich, foxy browning. We brush the hot crust with butter and let the meat rest for 10 minutes before carving. The carving of the roast is interesting. Do we cut individual chops? Do we break the roast down into its separate muscles and then slice them up? The carving changes depending on our audience.