- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Rolled Pork Shoulder (Roast) - Soliciting Tips
Posted on 4/27/13 at 1:10 pm
Posted on 4/27/13 at 1:10 pm
Whole Boston Butt (skin-on) was a steal this week at the commissary, so I grabbed one. I removed the blade, butterflied and have it seasoned (garlic, rosemary, thyme, S&P and olive oil), rolled and trussed - currently sequestered in the fridge. Plan on roasting tomorrow.
Looking for tips from folks who roast pork regularly. I do this every 2-3 years and as such forget my method. My notes tell me 375 degrees for 2-3 hours / 165 degree internal temp. Does this sound right?
Also, tips on achieving crispy, crackling-like skin would be much appreciated.
TIA
Looking for tips from folks who roast pork regularly. I do this every 2-3 years and as such forget my method. My notes tell me 375 degrees for 2-3 hours / 165 degree internal temp. Does this sound right?
Also, tips on achieving crispy, crackling-like skin would be much appreciated.
TIA
3
Posted on 4/27/13 at 1:13 pm to GarmischTiger
For the crispy skin I'd just stick it under the broiler for a couple of minutes towards the end of the cooking process.
Posted on 4/27/13 at 1:18 pm to GarmischTiger
Drop the temp, thus the time down. 140 in the oven and let rest, the internal will rise and med rare pork is not to be feared. What branch do you play in?
Posted on 4/27/13 at 1:51 pm to CITWTT
Army - thanks for the input.
Posted on 4/27/13 at 4:17 pm to kfizzle85
quote:Not an option as broiler is in top, shallow oven.
For the crispy skin I'd just stick it under the broiler for a couple of minutes towards the end of the cooking process.
Posted on 4/27/13 at 4:24 pm to GarmischTiger
When i do rolled pork loin (not tenderloin) on the green egg i do 350 for 1-3 to 145ish.
This post was edited on 4/27/13 at 4:28 pm
Posted on 4/27/13 at 4:46 pm to GarmischTiger
Fire up a blowtorch and creme brulee it then. I'm serious.
Posted on 4/27/13 at 5:47 pm to gmrkr5
quote:I'll do this - thanks.
350 for 1-3 to 145ish.
Posted on 4/27/13 at 5:53 pm to GarmischTiger
Np!
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News