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Old 12-21-2014, 01:15 AM   #1
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ISO tips/advice roasting boneless shoulder pork

I wish to roast TWO boneless shoulder pork roasts each weighing approx 2.2kg.
I have a large baking tray and want to put the two roasts side by side in the oven. Do I add the two weights together to calculate the cooking time?

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Old 12-21-2014, 02:35 AM   #2
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Originally Posted by rong1 View Post
I wish to roast TWO boneless shoulder pork roasts each weighing approx 2.2kg.
I have a large baking tray and want to put the two roasts side by side in the oven. Do I add the two weights together to calculate the cooking time?
I want to say no. I would put them in separate smaller pans. Just leave enough space between them for the heat to circulate around each of them. Or you could place one of the bottom rack on the left side and the other on the top rack on the right side. But the heat must be able to circulate around both pans. That way both of them can cook for the very same length of time.

And welcome to DC. This is a fun place to be. Full of knowledge and laughter. An answer for every question.
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Old 12-21-2014, 04:12 AM   #3
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Do I cook them as a 2.2kg weight or a 4.4 kg?
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Old 12-21-2014, 04:47 AM   #4
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Do I cook them as a 2.2kg weight or a 4.4 kg?
I am not familiar with that kind of weighing. What are your roasts in pounds? Perhaps one of our Canadian member can answer better than I. It is still early in the morning, so someone will come on later to answer you.
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Old 12-21-2014, 04:54 AM   #5
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The roasts are almost 5 pounds each. Should I cook them as per a 5 pound roast or, because there's two in the oven, as a 10 pound roast? Sorry to confuse you, I thought the world went to metric measurements.
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Old 12-21-2014, 05:02 AM   #6
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The roasts are almost 5 pounds each. Should I cook them as per a 5 pound roast or, because there's two in the oven, as a 10 pound roast? Sorry to confuse you, I thought the world went to metric measurements.
I would cook them as a five pound roast if you are cooking them separate. They are separate roasts and should be treated as such. If they were one big roast, then you would go with that poundage. Just make sure there is room for the heat to circulate around each one individually. They should both be done at the same time. Good luck and happy eating.

They tried to convert the U.S. to metric many years ago. It lasted about two months and the government gave up and decided to leave well enough alone. A matter of trying to teach a country of old dogs new tricks.
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Old 12-21-2014, 05:17 AM   #7
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Here in Australia we firstly converted to decimal currency (to dollars & cents from Pounds, shillings and pence) back in 1966. Then the remainder followed a few years later, with weights in the kilogram scale, distance in the kilometre scale, fluids in litres, area in hectares, temperature in Celsius scale. So much simpler, everything in a base 100 system. Thanks for your help, have a great Christmas. We'll be by the pool having a quiet beer enjoying summer. Cheers!
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Old 12-21-2014, 05:50 AM   #8
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Here in Australia we firstly converted to decimal currency (to dollars & cents from Pounds, shillings and pence) back in 1966. Then the remainder followed a few years later, with weights in the kilogram scale, distance in the kilometre scale, fluids in litres, area in hectares, temperature in Celsius scale. So much simpler, everything in a base 100 system. Thanks for your help, have a great Christmas. We'll be by the pool having a quiet beer enjoying summer. Cheers!
You have a great Christmas also. And don't forget to come back. We have a lot of folks from Australia. I thought you were from our state of Washington. The postal abbreviation for it is WA. What does it stand for in Aussie land?
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Old 12-21-2014, 06:35 AM   #9
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WA is the state of Western Australia. I'm in a suburb named Woodlands which is not far from the state's capital city Perth. Google Earth is a great way to travel without leaving home. I'm two blocks away from Jackadder Lake. Enjoy
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Old 12-21-2014, 11:56 AM   #10
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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.
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