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can you stand another pork roast question?

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can you stand another pork roast question?

A Fish Called Wanda | Feb 15, 2006 01:47 PM

Sorry about it guys, but it's now my turn to ask pork questions.

All your piggie talk got me in the mood for a roast and since I am new to roasts, I thought I should clarify a few points.

I was thinking of roasting a fresh ham, but as my butcher informed me, it's 20 Lbs! So that will have to wait for another time. Instead I ordered a picnic shoulder that should be arriving on friday just in time for a long weekend :) I have done many pork braises before mostly with boston butt and I think they are absolutely fantastic, but this time I really want to try a dry cooking method.

I've read a lot of praise here for Zuni mock porchetta and slow roasted pork stuffed with garlic. The problem is I don't really know what the difference in taste between those two recipes is. Actually, I don't really know what to expect from a pork roast in general. The only ones I've tried before were dry loin roasts, which I really hate (that's why I've been staying away from roasts).

Question 1: So, what's the holy grail of a pork roast? Is it supposed to be fall of the bone meat similar to a braise or should it be on the medium-rare side similar to a leg of lamb?

Question 2: How do you know when it's done? Is the goal to catch it at a perfect temperature like a prime rib or to cook the heck out of it?

Question 3: Will either porchetta or slow roasted dry method yield crispy outside? What's the difference in texture/flavor between the recipes? Any other pros/cons?

Question 4: Is shredding and mixing with the sauce the only way to reheat a pork shoulder roast? Will it get dry if I reheat it in slices?

Thanks so much for all your piggie help!

Link: http://www.beyondsalmon.com

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