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Old 12-21-2014, 01:02 PM   #11
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Quote:
Originally Posted by Roll_Bones View Post
Cook them together as one. Use a thermometer to check for the internal temp.
Do they still have the skin on them?
If so roast until crispy, or remove the skin and continue to roast it until it gets crispy.
To me this skin with fat crispy is the very best part.
I also would prefer bone in for pork roast. Bone in with skin attached.
I am a bit confused. Are you suggesting that she place them one against the other so that they are one piece? That way they both will have a bare side that will not have any crispiness to it. Which one would you use the thermometer on if they are one? Both the roasts are boneless. To late for a bone in roast.
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Old 12-21-2014, 02:51 PM   #12
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Quote:
Originally Posted by Roll_Bones View Post
Cook them together as one. Use a thermometer to check for the internal temp.
Do they still have the skin on them?
If so roast until crispy, or remove the skin and continue to roast it until it gets crispy.
To me this skin with fat crispy is the very best part.
I also would prefer bone in for pork roast. Bone in with skin attached.
Surely you must mean fat attached, not skin. There's no need to use two pans, as long as the roasts aren't touching. If he wants to slice it, boneless is much better than bone in. For slicing a boneless pork shoulder it should be tied.
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Old 12-22-2014, 05:05 AM   #13
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I would calculate time per pound per joint. ie. 20mins per pound for pork at 200c + 20 mins extra for safety. Also, if you are cooking in one big pan then i would turn them around half way though so that the inside sides are now on the outside towards the pan edges, does that make sense? Push a skewer through the middle of each and check that the juices run clear. If in doubt, and you don't have a thermometer, make a cheeky little cut into the meat and peer in to see if there is still raw flesh, you can always cook it a bit longer.
Hope this helps. Have a good one!
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Old 12-22-2014, 11:30 AM   #14
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Quote:
Originally Posted by Addie View Post
I am a bit confused. Are you suggesting that she place them one against the other so that they are one piece? That way they both will have a bare side that will not have any crispiness to it. Which one would you use the thermometer on if they are one? Both the roasts are boneless. To late for a bone in roast.
No. My suggestion is to cook both at once in the oven, at the same temperature and time it as one roast. Use a instant read to verify its done.

Quote:
Originally Posted by Kayelle View Post
Surely you must mean fat attached, not skin. There's no need to use two pans, as long as the roasts aren't touching. If he wants to slice it, boneless is much better than bone in. For slicing a boneless pork shoulder it should be tied.
Yes, skin with attached fat. As its delivered from the processor.
Chicharones are the result of roasting the pork roast until the skin is crispy.
Most pork unless its been removed, has the skin and fat still attached.
I have never seen a pig skinned, unless it was a wild boar.
And bone in shoulder roast is a fresh ham. Shoulder portion.
Many cured hams haves the skin trimmed off, unlike fresh hams.
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Old 12-22-2014, 03:08 PM   #15
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I would cook them according to their individual weight. Can be on the same tray as long as the air can circulate around them. W
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Old 12-22-2014, 03:28 PM   #16
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Cook to temperature not time
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Old 12-22-2014, 05:16 PM   #17
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Originally Posted by jennyema View Post
Cook to temperature not time
This.


But use individual roast sizes as your guideline to start checking temps.

You have a Merry Christmas also and go ahead and have a few noisy beers too.
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