Roast Pork Cooking Time

[happybaggy]

I need to cook two rolled loin pork joints weighing 9 pounds each. This is for a 'Hog Roast' evening being held in a graden for a local club. I can get both joints in the oven (electric) but have no idea how long to cook them for. I am worried that I might burn and ruin the crackling or I could cook too long and dry out the meat.
What worries me about cooking time is that if I only had one joint in the oven then the cooking time would be around 2.25 hrs. So is this increased (doubled) just because there are two joints of the same weight to be cooked at the same time?
Can anyone help please?

[piggling]

When I have roasted two joints at the same time I have certainly NOT doubled the time. I have a gas cooker so I presume you don't have the problem of different shelves being different temperatures? If you do & can't get both joints on the same shelf you will have to allow a little longer and switch shelves during the cooking. Good luck!

[happybaggy]

Thank you piggling for a very speedy answer. Great to hear from someone who has done it before.
I have a fan oven so should not have the problem of there being a temperature difference between top and bottom.

[jack daniels]

I did a roast pork joint for dinner today - it was a 2.6k piece of meat. I cook it for 30 mins per lb/500g plus an extra 30 mins. I cook it on full whack to crisp the (salted. peppered & covered in lemon tyme) crackling for the first half hour & then turn it down to gas mark 7 (200?) for the rest of the time with foil on top until the last 3/4 hour.
Like piggling said DON't double the time - you'll end up cremating it all! Give it maybe an extra half an hour to an hour basting it often but check to see if it has clear juices running when stabbed with a knife.

Tip: you could take the rind off completely, salt/season it and cook it separately to the pork meat.

good luck

hth