I added them to the liquid. I put the roast in the pan with the marinade and stuck it in the oven and slow cooked it. Probably 15-20 minutes per pound, but at slower heat you cook it longer. I basted every 15 minutes, which means I took a spoon and I drizzled the pan juices...
so take everything you’re about to read as my unqualified opinion. Whole cuts of pork — not ground pork — are safe to eat if you cook them to 140°. If you routinely go to 160°, which is what you’ll see if you check federal guidelines, you’ll end up with...
"We roast it, we trim it as best as possible, and we season it up, sometimes we roast it off the bone and then roast the bone separately so that it cooks a little more evenly without the bone and it makes it easier to cut when the bone is already off so that you get a nice e...
the cooking time is the main variable you have to decide upon. We all know easy rules like bake a turkey for 20 minutes per pound. And even though such methods are not fool proof, we feel comfortable because we have grown up seeing others cook that way. Sous-vide is quite new, and ...