I have a fresh shoulder picnic half - bone-in and almost exactly 5 pounds. There's a small amount of pork skin around the narrower bone end, which I plan to leave in place. I'm going to remove the silly and useless Pop-up "thermometer" (when did they start putting those in pork?)
I've never made a pork roast before and I'm not sure if I should use this for sliced roast, or if I need to go the pulled pork route. (If the latter, this is my Plan B: Shirley Corriher's Pork Shoulder).
I really want to go sliceable if I can, though.
BTW, I should point out I have no time constraints, nor do I need to satisfy any other diners. This is no way a "special occasion" meal. Also, that my gas range oven's lowest temp is 170 degrees. My roast will sit in a 4.5 qt. Revere Ware Dutch oven. I don't own a probe thermometer, but I do have a Thermopop.
I spent about two hours yesterday reading a number of older Chowhound threads on the subject, including many posts by both Will Owens and Fourunder - two of our acknowledged authorities on the subject of roast meats.
If my studies are correct, I can go either way with this roast, so here's my roasting plan for now:
Remove from fridge 2 hours before roasting.
Wipe down the roast, rub with S&P.
Roast, uncovered at 450 degrees for 20 minutes, then turn temp down to 225 degrees.
Roast until the pork reaches a temp of 180, then turn the oven down to 170 for the holding period.
Again, based on my reading, I'm guessing at approximate times here, while understanding that temp, not time, rules for results. Still, I'm trying to establish a start time.
For this 5 lb. roast, would 6-8 hours get it to 180? And would the holding time be 2 hours, so the roast gets to 190?
Any and all comments/suggestions welcome.
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