How to cook roast pork

[evedawn]

I have a shoulder of pork. 1.6kg (or 3.5lbs).

I want to roast it tomoorw. Any ideas re: time and temp?
Also if poss do you know what th core internal temp should be when it's done?

Last week I( did a roast beef and thanks to PUDDICAT and CLANAD it was done to perfection....

[pastafreak]

I would start it at 240deg for about 20-25 min.....I would then turn the heat down to 200 and continue to roast for a further 30 min per pound. Score the fat and rub with garlic and lots of freshly ground pepper.

The internal temp should be AT LEAST 75 DEG.......as it is pork and you may prefer it well done,aim for 80+ deg. and higher won't hurt..Always check at the thickest part of the meat, and in several places as it may not cook evenly.

[evedawn]

TA PASTA! Will let u know how it turns out...

[puddicat]

evedawn thats alot of pork lol

[puddicat]

Here goes same formula but not mega pink

[puddicat]

Get ure piece of pork into the roasting tray, score across body of pork if not already done!"!!

[puddicat]

place in tray and rub pork with oil and sea salt,put ure oven at 230 degreesb till mega hot!!!,and add water to the bottom off the the r0asting tray,cook till the fat cooks crispy say 20 25 mins at that heat then lower to 190 200 degrees, make sure that there is always some water at the bottom of the roasting tray,cook for say 40 minutes until juices run clear!!!

[monkeywiener]

i suggest you roast it

hope this helps

[Clanad]

An instant tead meat thermometer should ultimately read 185 degrees F (I'm in the U.S., you'll have to do the math) but the roast should be taken from the oven at about 175 to 180 degrees since it will continue to increase after removal from oven...

[seelie]

If the skin has been scored pour boiling water over it (only the skin). It will open up the scores. Saw a chef on tv do it and have done this to roast pork ever since. Then rub the oil and salt into the skin before putting it into the oven - also put water in the bottom of the tray. Enjoy/

[evedawn]

Ta pasta, puddi and clanad...
thanks to ur advice i think the roast came out really well....and the husband is still licking his lips...:-)

Seelie...
that idea of using boiling water to open the skin was excellent...i'd never heard of that idea but will do it from now onwards.

[pastafreak]

Great eve dawn..lol...can we all come for dinner next time???

[puddicat]

evedawn glad it went well, dont you think that there isnt enough fat on some meat now especially beef, and i love the juices that run off, mucky fat dip some bread in it delicious!!

[pastafreak]

I only like pork fat...the rest are yuck.

[puddicat]

pasta u mean crackling???cant beat a good bit of beef dripping!!!

[pastafreak]

I am not a red meat fan...but I love crispy chicken skin!!!......yummmmm

[puddicat]

pasta agree chicken skin crispy fantastic!!!

[sir.knobby]

Loads of that in the reef pasty

[pastafreak]

Why did I miss it last time????

[evedawn]

OH of course you're all invited....!!! So long as u keep those cooking tips coming....

and maybe help with the drying up....

:-)