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Roast Pork bone in cooking time

Salbert | Dec 19, 2014 12:02 PM

I originally had a recipe for a 6-7 lb bone in (Frenched) recipe. I forgot to have the butcher French it-- (which I think I can handle and is for show anyway) but I had him cut it into two parts-- so now it is like 3lb and 3lbs-- do I cut the cooking time in half? Thanks

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