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Old 06-03-2011, 02:46 AM   #1
Assistant Cook
Join Date: Jun 2011
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Slow cook roast pork

I have got to provide pork for a "pig roast". I'd planned to cook shoulder of pork and slow cook it for 24 hours (so timing wasn't crucial), but have been bought leg instead. Basically the equivilent of a whole pig's worth! I still plan to slow cook it, but the recipes say about 6/7 hours for a whole leg. Considering I've got a whole load more, how should I scale up the cooking time? I don't want to end up with raw meat and food poisoning!!!!


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Old 06-03-2011, 09:31 AM   #2
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Join Date: Apr 2011
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if you are worried about cooking the meat through, make slits on the meat to let the heat have better access to the deep tissue, and then use a thermometer stuck on the meat the whole time to monitor internal temperature

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Old 06-03-2011, 10:48 AM   #3
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Welcome to DC.

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cook, pork, roast

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