How long should I cook a 8.63 pound (bone-in) pork roast?
Try 40 min / lb at 350 F.Internal temp should be 170F.Adjust accordingly if you go slow-and-low.
Bo ssam is 6 hours at 300 degrees, can't go wrong with that. that is bone out, so compensate/check accordingly.
Correction, i was thinking of another Momofuku recipe from Lucky Peach. Bone in is fine for 6 hours at 300.
The short answer is that it's done when it's done. Eight pounds is a big roast. It will probably take two hours at least, maybe more. 170F as internal temperature is way too high. Using a good instant read probe (away from the bone) go for 140F and let it rest tented with foil for up to 20 minutes. Be sure to baste that sucker while it's cooking. That's one big hunk of meat.
I use an instant read probe that's set for 140 degrees F. The temp increases a good 10 degrees as the meat rests after cooking.
*USDA says 145F minimum
And ChefOno consider that the USDA has scaled down it's recommendation by 15 degrees. It used to be 160F. A little pink in there is good. It's not supposed to be "the other white meat." And has anyone contracted trichinosis from pork in the last half century? You are at greater risk eating washed, bagged lettuce.
And compare that to the 400 some listeria cases connected to Dole bagged lettuce last week. And that's just one single outbreak!