Meat Roasting Question
 

I'm using a recipe for roast pork that calls for a 4lb cut. I'm actually roasting a 2.5 lb roast. The original recipe calls for 3.5-4 hrs @ 300F. How much do I adjust the cooking time to account for the smaller roast?

I would guess you should reduce cooking time down to 2.5 - 2.75 hours. A meat thermometer would tell you for sure (approx. 170-175 degrees)

Even though you're using a lower temp. I'd check the meat after the first hour and every 20-30 minutes after that with a thermometer to reach 170˚ as Riorust stated already. I'd actually pull it out 5˚ early (165˚) since it keeps cooking even after you remove it from the oven.

Pork usually cooks in 20-30 minutes per pound at 350˚.

(Smacks forehead) Meat thermometer-that's what I forgot to buy.

BTW, here's the recipe: http://allrecipes.com/Recipe/Dees-Roast-Pork-for-Tacos/Detail.aspx

A digital probe thermometer is your best bet for large cuts of meat or poultry. Leaving the probe in during cooking means you won't have multiple "stab wounds" draining juices compared to a regular instant read thermometer or thermopen.

Sounds like Charles Lamb's fabled Chinese,who when they wanted theyselves roast pork they did put a pig in a house then they burn the house down.

I am cooking pork ribs *****e$. It's yummy time. :eek:

Sounds good.

I made an 8 lb. pork roast for dinner this evening. Carrots, potatoes, celery, onion, prunes, olive oil and apple juice with Bayou Seasoning sprinkled on top.

Roasted for 2 hours at 350˚ while covered and 40 minutes uncovered.

The pork just collapsed and barely needed chewing it was so tender.:D

Get yourself a meat thermometer, best and safest way to cook any meat. Make sure the temp at the broadest point of the meat is touching 160C. Take a vet syringe and inject some red wine into the meat, not only does it tenderize, it also gives it an excellent taste as well. Rosemary compliments pork well along with garlic and dijon mustard. Basting frequently is the key to a proper crust. Wedge the garlic slices all over the meat.

Gurkha!!!

I think you meant 160° F., NOT 160° C.!!!! (320° F.)

Be sure the thermometer is not touching any bones while it's inserted into the beast...just meat should be touching the thermometer!!!

I Like
 

Gurkha's recipe!

(Never thought of the tenderizing effects of Beaujolais)

Yep, got my F and C mixed up as usual.

Make sure to coat the entire roast with good Dijon like Gray Poupon, also rub sprigs of rosemary all around and put garlic slices into the meat by making small slits in it with a sharp knife. The wine tenederizes and imparts an excellent taste as well.

How you roast it depends on the cut.

I'm Jewish, but Powerpig might be able to help.