"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-21-2014, 01:15 AM   #1
Assistant Cook
 
Join Date: Dec 2014
Location: Woodlands WA
Posts: 5
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?

__________________

rong1 is offline   Reply With Quote
Old 12-21-2014, 02:35 AM   #2
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
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.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-21-2014, 04:12 AM   #3
Assistant Cook
 
Join Date: Dec 2014
Location: Woodlands WA
Posts: 5
Do I cook them as a 2.2kg weight or a 4.4 kg?
rong1 is offline   Reply With Quote
Old 12-21-2014, 04:47 AM   #4
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by rong1 View Post
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.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-21-2014, 04:54 AM   #5
Assistant Cook
 
Join Date: Dec 2014
Location: Woodlands WA
Posts: 5
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.
rong1 is offline   Reply With Quote
Old 12-21-2014, 05:02 AM   #6
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by rong1 View Post
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.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-21-2014, 05:17 AM   #7
Assistant Cook
 
Join Date: Dec 2014
Location: Woodlands WA
Posts: 5
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!
rong1 is offline   Reply With Quote
Old 12-21-2014, 05:50 AM   #8
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by rong1 View Post
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?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-21-2014, 06:35 AM   #9
Assistant Cook
 
Join Date: Dec 2014
Location: Woodlands WA
Posts: 5
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
rong1 is offline   Reply With Quote
Old 12-21-2014, 11:56 AM   #10
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 4,077
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.
Roll_Bones is offline   Reply With Quote
Old 12-21-2014, 01:02 PM   #11
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-21-2014, 02:51 PM   #12
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,123
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.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-22-2014, 05:05 AM   #13
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 595
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!
__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 12-22-2014, 11:30 AM   #14
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 4,077
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.
Roll_Bones is offline   Reply With Quote
Old 12-22-2014, 03:08 PM   #15
Assistant Cook
 
Join Date: Dec 2014
Location: Essex
Posts: 4
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
Wendyjane is offline   Reply With Quote
Old 12-22-2014, 03:28 PM   #16
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,070
Cook to temperature not time
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-22-2014, 05:16 PM   #17
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,298
Quote:
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.
__________________

Zagut is offline   Reply With Quote
Reply

Tags
pork, roast

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





All times are GMT -5. The time now is 02:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×