bluegrassmom Posted February 22, 2009 Share Posted February 22, 2009 I have a 12 lb. shoulder roast that is too big for my largest crock pot. How long to you think one should cook a 12 lb roast? I want to cook it slow so it will be tender. Say about 300 degrees. Is it safe to cook in the regular oven all night long? What would be some good seasonings. I'm growing tired of the basic salt, pepper, garlic, etc. Link to comment
susie Posted February 22, 2009 Share Posted February 22, 2009 How timely. I'm sitting here at my computer just thinking I have to get the six kilo pork shoulder in the over if we want to eat before midnight. Mine gets poked with garlic (about two heads' worth), then rubbed with salt and pepper and liquid smoke, poured over with olive oil, and baked for at least eight hours at the lowest temperature I can convince my oven to go....110° centigrade, which is 230° farenheit. Last time the skin served as too much insulation for one side, so I have to decide if I'm gonna take off the skin or maybe just slice it deeply in a pretty pattern. This way of cooking works so well for leg of lamb, too( with rosemary, six hours roasting). And either way, I roast a few whole, unpeeled, oiled heads of garlic along with the meat, and we squish out the paste onto the meal...or simply onto bread. Just be sure to baste it often. Link to comment
Violet Posted February 22, 2009 Share Posted February 22, 2009 No meats or poultry are safe to cook under 325 degrees. Here is a link for you to check out : http://www.wvu.edu/~exten/infores/pubs/fypubs/wl117.pdf From West Virginia University extension service. Link to comment
susie Posted February 22, 2009 Share Posted February 22, 2009 Don't care. If you never hear from me again, you'll know we died with our bellies full. Link to comment
Stephanie Posted February 22, 2009 Share Posted February 22, 2009 Awwww, c'mon Susie, don't you think you could get all of that wonderful flavor and taste while following some basic safety measures? When it comes to meat, and especially pork, I don't want to invite trouble. The thought of unaddressed larvae in a hunk of meat is enough for me to NOT throw caution to the wind. Link to comment
susie Posted February 22, 2009 Share Posted February 22, 2009 You might be right. But I was following a French recipe from a well known cookbook (remember, the French also do all their canning in BWBs). Link to comment
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