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.

INGREDIENTS

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

Directions

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

Preheat the oven at 300 ºF.
In an oven-proof baking tray, mix the oil, onions, peppers and spices and rub the mix into all sides of the roast.
Bake for 15 minutes at 300 ºF. That will heat and sear the roast, give it flavor and color without charring the outer crust.
Reduce the oven thermostat to 175 ºF, open the oven door for a few minutes to let some heat out and bake at 175 ºF for at least 3 hours.
After 2 hrs., check internal temperature every 30 minutes.
When internal temperature reaches 140 ºF, switch the oven off and bake for another 15 minutes to ensure bacterial food safety. (*)
Remove from the oven and wait 5 minutes before carving.
Notice in Pic1 that the meat is cooked evenly throughout without even a drier outside layer.
Serve with boiled potatoes and green vegetables of choice.

b. pork shoulder roast

2019-10-15

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

INGREDIENTS

This is what you need for 8+ servings:

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

Pic7: red pork shoulder roast

Directions

2019-10-15

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

Optional:
- trim back the fat and skin before cooking. It delays heat transfer.
- On the other hand, roasted pork skin smells nice and some people like to eat it.
Season the roast.

Preheat the oven at 380 ºF.
Place the roast on a drippings tray with holes to ensure dry-roasting instead of braising.
Bake for 30 minutes at 380 ºF.
That will heat and sear the roast, give it flavor and color without charring the outer crust.
Reduce the oven thermostat to 175 ºF, open the oven door for a few minutes to let some heat out and bake at 175 ºF for at least 4 hours.
After 3 hrs., check internal temperature every 30 minutes with a meat thermometer.
- Verify correct safe time for the corresponding temperature. (see Pic1)
- When internal temperature reaches 140 ºF, switch the oven off and leave the roast for another 12-15 minutes to ensure bacterial food safety.
- At 142 ºF, it only needs 8 minutes. (Pic11)
Remove from the oven and wait 10 minutes before carving.
Notice in Pic11 that the meat is cooked evenly throughout without a dry outside layer.
Serve with boiled potatoes and green vegetables of choice.

afterwards

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.

2019-10-15

Pic11: carving
Pic12: them bones
Pic13: deboned roast

Starting at the visible bone at one end, cut at the thinnest location through skin to the bone, then around the bone until the bone can easily be removed. (Pic11-13)
Use the bone for roasting / making soup, sauce,
or if you have a dog, make them happy with it.

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

Cut away the rough edges, trim back fat and skin to get a nicer shape. (Pic14)
Cut the roast, or simply pull apart the big muscles. (Pic15)
Refrigerate or freeze for later use. (Pic16)

2019-10-20

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

When ready to use, slice / dice the leftover pork roast.
Refrigeration firms up and dries the meat. (Pic17)
Slice or dice as needed. (Pic18)
Warm through as convenient. (Pic19)
Here: in spinach for aloo palak

afterwards

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org