Bone in pork roast

[lyndalou]

Can someone share a recipe for a bone in pork loin roasr? I'd love to do something in my slow cooker. What do you think would work?
Thanks
Lyndalou

 

[Andy M.]

A bone-in pork loin is a delicious oven roast. I'd recommend that over braising it.

 

[Uncle Bob]

I agree with Andy....would make a great oven roast...(IMO the bone is a big PLUS!) And I personally would not use it for braising...

 

[Steve A]

You'd be very foolish to braise that roast. Braising is used for less tender cuts.

As the others have noted roasting is the best method. Those bones are also a built-in rack and have the advantage of showing you serving sizes (where to cut).

Herb and spice with your favorite mixture both the fatcap and UNDER the fatcap. Regardless of what people tell you, those spices cannot penetrate that layer. By adding the spices under the fat the fat renders and helps promote the spreading of the flavors.

Roast at 325°-350°F until your internal temperature reaches a minimum of 150°F. Don't worry about trichinosis, as the parasite dies at 147°F.

If you have any leftovers, call me. I can be there in a few hours. LOL

Ciao,

 

[Andy M.]

Steve has the right idea. I would use a higher temperature, 400F. Trichinosis is no longer a real problem in pork because of the way the oigs are raised and what they are fed. Besides, it dies at 137 F.