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Old 12-31-2008, 01:59 PM   #11
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Try this ...

Pork Checkoff - The Other White Meat - All About Pork
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Old 12-31-2008, 02:15 PM   #12
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low and slow about 200 / 250, 6lb roast, how long would you suggest
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Old 12-31-2008, 02:21 PM   #13
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I would count on 4-6 hours if I were cooking it. Now my mouth is watering!
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Old 12-31-2008, 02:21 PM   #14
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I'd probably braise it on the stovetop like a pot roast, but the oven will work fine. Place the roast in a covered roasting pan, add a cup of water or other cooking liquid and bake at 350F for 2 hours. Then reduce the heat to 300F, add the sauerkraut and any other ingredients, and cook until tender, probably about another 2 to 2 1/2 hours for the weight you've given. It's really the tenderness, not the temperature, that tells you when it's done but you want it between 170F to 180F.

If you really want it falling apart tender like pulled pork barbecue, bake at 250F instead of 300F and allow double the cooking time (4 to 5 hours). Internal temperature should be around 190F when done. At 250F, it's hard to overcook it so, if you want, put it on before you go to bed and cook it all night.

IMPORTANT: Be careful with seasoning until you taste the kraut. Sometimes it's very salty. Bagged kraut is usually less salty than canned.
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Old 12-31-2008, 02:29 PM   #15
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Quote:
Originally Posted by Luvs2Cook View Post
low and slow about 200 / 250, 6lb roast, how long would you suggest
You last post went up while I was still writing mine. Since you're cooking with liquid, you don't need to go any lower than 250F. If you cook at a constant 250F for the entire cooking time, allow 6 to 7 hours. All ingredients can be added at the beginning instead of in two stages as I suggested above, in which case you may reduce the added water since the kraut will be juicy.
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Old 12-31-2008, 03:10 PM   #16
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Luvs, I emailed you a few recipes that might help. Good luck.
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Old 12-31-2008, 03:17 PM   #17
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Quote:
Originally Posted by FincaPerlitas View Post
You last post went up while I was still writing mine. Since you're cooking with liquid, you don't need to go any lower than 250F. If you cook at a constant 250F for the entire cooking time, allow 6 to 7 hours. All ingredients can be added at the beginning instead of in two stages as I suggested above, in which case you may reduce the added water since the kraut will be juicy.

wow, 6 - 7 hours in the oven, I thought by sidestepping the crock pot method this would be a lesser time. OYE. I think I'll just do the crock pot,
its much simpler.
thanks for all the advice. you guys/gals are terrific!
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Old 12-31-2008, 03:19 PM   #18
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30 min. per lb. isn't it?
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Old 12-31-2008, 03:20 PM   #19
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I love making pork butt but I do it in my Dutch Oven in the oven. Takes way too long for the crockpot I think. By the time that hunk of meat comes to temperature, you've already used up nearly 2 hrs. cooking time.
This is one of the cheapest yet most flavorful parts of the pig and requires long, slow cooking. I brown well first, then put into a DO with 1/2 cup water or chicken broth. Cook covered for 50 minutes per lb. at 300. It will be "melt in your mouth like butter" tender and the juices make the most incredible gravy. Browning is the secret here.
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Old 12-31-2008, 03:23 PM   #20
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DQ,
this sounds perfect and exactly about the amount of time I have, but I do not have a DO, what can I substitute?
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