What should you do with a pork roast still raw in center?

If you have a pork roast that is still raw in the center, you should return it to the oven or grill to continue cooking until it reaches a safe internal temperature of at least 145°F (63°C). Use a meat thermometer to check the temperature in the thickest part of the roast. Ensure that the exterior is browned and the juices run clear. Once done, allow the roast to rest for a few minutes before slicing to retain its juices.