Cooking & Baking
Related: About this forumAdvice needed: Cooking time with different measurements
Last edited Tue Aug 27, 2019, 10:30 AM - Edit history (1)
I'm making Pernil (Cuban/Central American Port Roast) for the first time.
The recipe is for a 7 pound piece of meat. I bought the closest weight, which was 9 pounds.
First roasting time is 90 minutes. So, I get it: 90 minutes for a 7 lb roast. Tell me if I'm right about calculating how much time in the oven for a 9 lb roast.
Do I divide 7 into 90 to get how long per pound? (12.85 per pound or 13 minutes and that means 1 hour and 55 minutes).
Am I close to correct?
comradebillyboy
(10,179 posts)can eliminate the guesswork.
trof
(54,256 posts)mitch96
(13,934 posts)I also have a remote one I stick in and the meter is outside the oven. When it reaches the target temp, I'm done... YMMV>
m
James48
(4,444 posts)Pork should be cooked to an internal temp of 185F. That usually means 20-25 minutes per pound on a pork roast at 350F.
I do not know your dish, but I believe it needs to be fully cooked. Good luck.
While beef roasts (rare) can be cooked at 12-15 min per pound, pork takes longer (25 min) and requires higher internal temp to be safe.
sir pball
(4,762 posts)145° has been the FDA recommendation for ten years or so now, 185° is wicked excessive and why lots of people think pork is a nasty dry meat. Even chicken is only 165°.
rsdsharp
(9,219 posts)For example, a pork shoulder, braised or smoked, needs to get to about 190 for the collagen to break down and the meat to get tender. Ribs also need a higher finish temp.
no_hypocrisy
(46,245 posts)450 degrees/90 minutes
Then 375 degrees/2-1/2 hours
Then roast until 190 degrees/about 1 hour
Then roast 15 to 30 minutes at 500 degrees
No final internal temperature given.
procon
(15,805 posts)All ovens are different and none of them are precise when it comes to temperatures and that changes cooking times. The cut of meat, the quality such as marbeling, membranes, bones, aged, and fat layer will also affect cooking times. The cooking method, roasted, stewed, boiled or braised all will change your cooking time.
Insert a meat thermometer into the thickest part of the meat, but not near any bone. Check the temperature according to your personal tastes for either rare, medium or well done.
When your meat is done let it rest for about 10-15 minutes. Cover the roast with a sheet of foil and lay a towel over it. This gives the meat fibers times to absorb all the juices which will make the meat more flavorful and rich with juices.
sir pball
(4,762 posts)it looks like you want to pull it at around 170°. Well-done and easily shreddable, but still moist and tender.
Kali
(55,027 posts)japple
(9,846 posts)It makes a difference.
no_hypocrisy
(46,245 posts)japple
(9,846 posts)How to Cook: Its a really great thing to roast, says Mylan. Its a relatively tough cut, well layered with fat, and is good for braising, slow and low roasting or barbecue. Shoulders are good for when youre going to cook for a long period of time and want it to stay moist, he says. A typical preparation? Pulled pork.
https://modernfarmer.com/2014/03/pork-cuts-101-diagram/
and save the bone to make into soup. If you can't use it soon, freeze it for later. Boil the bone in a small pan of water and make broth that you use to flavor soup, beans or other vegetables. You can freeze it in small containers or ice cube trays that can be transferred into freezer bags after the cubes are solid.