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Slow-cooked porchetta, Stage Two?

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Slow-cooked porchetta, Stage Two?

Dordogne | Jun 21, 2006 12:27 PM

I didn't have the prescribed 3+ hours to finish cooking the pork roast last night, so I took it out at 2 hours, let it cool to room temperature overnight, then refrigerated. I plan to bring it back to room temperature, then put it back in for an additional 1 1/2 hours or so. (1) Was it unsafe to have let a large piece of 2/3 cooked meat sit out for 6 hours to cool? (2) Will my two-stage preparation adversely affect the taste or tenderness of this wonderful dish? (3) Anything I can do to keep it moist during Stage Two? This is the shorter-cooking Zuni version, done at 350 degrees. Would it keep the roast moister to finish it off for a longer period at a lower temperature (e.g., the 250 or so of Suzanne Goins' version of the dish)?

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