"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-15-2009, 11:31 AM   #1
Assistant Cook
 
mikec's Avatar
 
Join Date: Jul 2009
Location: Anchorage Alaska
Posts: 3
Bone in Pork Roast Question

I hope someone can answer this for me before too late...

I need to cook a bone in pork roast tomorrow. my plan is to put it in the over when I leave for work at 6-am and then get it out around 3:30-pm and then shred it up. I was thinking set the over at 200, does that sound good for a temp?

Thanks!

__________________

__________________
mikec is offline   Reply With Quote
Old 07-15-2009, 12:40 PM   #2
Assistant Cook
 
Join Date: Jul 2009
Location: Corby, Northants
Posts: 1
Hi,

the risk with that is it may be dry and quite crispy!!!! depending on the size of joint and what time your eating there may be another option.
__________________

__________________
russellwaite is offline   Reply With Quote
Old 07-15-2009, 12:45 PM   #3
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
If you're going to shred it, why not cook it in advance when you're home, then shred and reheat with your sauce or whatever just before you serve it?
__________________
Scotch is offline   Reply With Quote
Old 07-15-2009, 01:14 PM   #4
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,263
What kind of a roast is it? There are several kinds that have bones.

200 is too low for any meat, IMO. I do my pork butt at at least 250. I also braise it, covered with liquid.

I would be very nervous about leaving an oven on all day unattended....
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 07-15-2009, 02:20 PM   #5
Assistant Cook
 
Join Date: Jun 2009
Location: Texas
Posts: 33
I would put it in the crock pot! It won't be dry
__________________
nanat is offline   Reply With Quote
Old 07-15-2009, 03:01 PM   #6
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,263
Cooking time will also depend on how large the roast is
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 07-15-2009, 03:25 PM   #7
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Quote:
Originally Posted by nanat View Post
I would put it in the crock pot! It won't be dry
Yes!! and easily shreddable!!
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 07-15-2009, 03:50 PM   #8
Assistant Cook
 
mikec's Avatar
 
Join Date: Jul 2009
Location: Anchorage Alaska
Posts: 3
My first thought was a crock pot but I don't have one.

The reason I'm doing this is that I'm going to be gone for the next 6-months so I need to cook it. I remember my mom doing a beef roast all day so I thought I could do this (that was also back when we road our bikes without a helmet )

I don't remember what kind of roast it is, it has that really wierd shapped bone, I guess like a hip or something.

Now I have no problem using a liqued as well. I was going to use my cast-iron dutch oven. I would do it while home but I'm short on time and want to feed some friends Thursday evening and I won't be home tonight unless I do it while in bed.
__________________
mikec is offline   Reply With Quote
Old 07-15-2009, 04:32 PM   #9
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Sounds like you may have a Boston Butt -------
Set your oven at 250* -----
If the roast has a fat cap (layer of fat) on one side...Cut it off...You don't need it.
Rub the roast all over with Salt, pepper, garlic powder, chili powder, cumin, whatever you have that you like ----
Place it in a roasting pan uncovered --------
Figure on 10 + or - hours for cooking ----- No peeking!!
Take it out of the oven and let is rest for 30 minutes ---
Pull it....tear it apart with your fingers or two forks......
This should give you the results you're after ---

Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 07-15-2009, 06:27 PM   #10
Assistant Cook
 
Join Date: Apr 2009
Posts: 8
I agree with Uncle Bob. I cook a Boston Butt on my Mr. Meat Grill. That's a smoker, but I am not all that crazy about smoke flavor, so I build a hot fire, give the roast a good rub and put it directly over the water pan. Depending on size of the Roast it takes about 5 or 6 hours. In the last hour I glaze it with a mixture I make up of Cherry preserves and Chipotle Pepper marinade/seasoning mix. It puts a great glaze on it. I have often heard guests refer to it a prime rib! Almost never more than a few slices leftover and that only if the crowd is small.
__________________

__________________
CandyD is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.