red pork roast

various dates

Did you know that you can cook pork to make it look like a rare Roast Beef or Leg of Lamb?

The trick is to cook it at low enough temperatures to avoid the whitening and drying out of the meat. The downside of that is that cooking time increases considerably. Use a meat thermometer to make sure internal temperature reaches 140 ºF for 15 minutes for low-temperature pasteurization.

Mind you, it will still taste like pork, but the meat will have the color, juiciness and texture of a rare steak. While for some that might take some getting used to, I think is an immense improvement over a dry shoe-sole pork roast.

First, a reminder of the USDA recommendations for safe low-temperature cooking.

Pic1: minimum safety chart to show the time and temperature relationship for cooking whole meat roasts (beef, corned beef, lamb, pork, and cured pork such as hams)
Pic2: Other basic minimum cooking temperatures

a. red pork roast

2016-03-06 a.o.


This is what you need for 8+ servings:

  • 4 lb. pork roast
  • 1 medium onion, chopped small
  • ¼ bell peppers each,  chopped small
    red, yellow, orange .
  • 2 tbsp. olive or coconut oil
  • S&P, your favorite spices
Pic3: red pork roast


Pic4: red pork roast #1 - 2016-03-06
Pic5: red pork roast #1
Pic6: red pork roast #2 - 2017-02-10

b. pork shoulder roast


This roast is considerably bigger and will take longer to cook.


This is what you need for 8+ servings:

  • 1 bone-in pork shoulder roast, 10+ lbs.
  • S&P, seasoning
Pic7: red pork shoulder roast



Pic8: before cooking
Pic9: 8 minutes at 142 ºF. should do it.
Pic10: all done, minus a small slice for the food taster



That roast was much too big for the two of use. This is what I did to make it ready for refrigerated storage for later use.


Pic11: carving
Pic12: them bones
Pic13: deboned roast


Pic14: trim
Pic15: divide the roast in a few large pieces
Pic16: ready for refrigeration



Pic17: refrigerated red pork roast
Pic18: slice & dice
Pic19: warming up in spinach