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Bone-in pork loin roast

amazinc | Jan 6, 2010 11:22 AM

Have an 8-rib, 5.10lb. pork roast to cook on Friday. Big group coming for pot luck at my house. It's been frozen until today. What's the number on the hours for brining, drying and roasting. I read that
CI's slow-roast, low temp. method works well on pork, also. Anyone try it with pork? It has a nice
fat cap that I plan to score and leave on since pork is so dry lately. What are your thoughts?

Also, has anyone tried that Jamie Oliver braised cabbage with bacon and worchestershire? What
did you think of it?

I'll appreciate any help!

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