WHAT ARE THE STEPS AND THE AMOUNT OF TIME NEEDED TO INSURE THAT THE ROAST IS DONE?
What type and size of roast? Are you using a recipe? You can find many on this site or by generally googling pork roast.
Google is your friend
pierino is a trusted source on General Cooking and Tough Love.
I'll disagree on the google thing. Just because it's on the internet it must be true, right?
For say, a pork shoulder roast I would lard it with garlic slivers and rosemary. Hopefully there is still some fat cap on there. Rub it down with olive oil and coarse salt and roast at 375F. Depending on weight, time in the oven can vary. You'll want an internal temperature of 140F. Tent it and let it rest for 10 to 15 minutes before carving. It should still be a little pink. That's a good thing.
Cuban Roast Pork Shoulder I marinate overnight in mojo made with sour oranges, oregano,olive oil and garlic.
Then cross hatch the fat and lard it with garlic and oregano. Slow cook at 375F also. Takes hours.
Comes out extremely tender.
Please enter a valid email address.
Well played. You deserve a cookie.
The Untold Stories of the White House Kitchen Cabinet
The White House Kitchen Cabinet
Catch Up on Piglet Day 1
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
Diced Tomatoes Are Tricking You
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)