Pork Roast

In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, "Boston Butt" is called that almost everywhere in the US,… except in Boston. This answer comes from the experts at the National Pork Board. George W. Royal Smoked "Boston Butt" expert Chef

The best way to cook a boston butt is in the crock pot...

I cook meats 20 - 30 minutes per pound at 350F(190C).

so a 3 pound shoulder I would cook 1 to 1 1/2 hours in a roasting pan with a bit of water. The fat under the skin should be mostly melted away when it is done.

3.5kg = 7.7lb Preheat your oven to 160°C (325°F) and use these cooking times to prepare a roast that's moist, tender and delicious.Your roast should be covered with foil for the first half of the roasting time. 7 to 9lb Joint 2½ to 3 hours Tips for a better roast. For extra flavour you can add optional vegetables such as carrots, parsnips, onions and celery to your roasting pan, and roast the meat 'on a bed' of veg. The veg also helps to keep the roast off the bottom of the roasting pan so it doesn't 'stew' in its own juices.

Fat side UP!! that way all of the juices soak in!! good luck and good eatin!

Roasting by time is an extremely unreliable method. Buy a meat thermometer (about $5) and cook pork to an internal temp of 160oF

Put a pork roast, 3 medium carrots peeled and cut into chunks, 1 onion quartered, 3 celery stalks rinsed and cut into crock pot with 1 cup water, salt pepper to taste. Cook on low and slow for about 6-8 hours. If you want variations you can add 2 cans ginger ale and a shot or two of port wine. You can also change it up by adding canned tomatoes instead of the ginger ale and wine.

The cheapest way for meat packaging plants to guard against product contamination is to treat it with an antimicrobial solution before shipment rather than use more expensive sanitation during processing. This highly reactive cleaning solution is similar to what we use to clean toilets. Chlorine dioxide is common. Pink slime is treated this way and now most everything else is too including pork, chicken, shrimp, etc.

Most people calculate 1 lb uncooked meat per person to account for the fat content shrinkage and bone weight in the butt. 100 people would = 100 lbs of uncooked pork, or about 12 - 13 8 lbs butts.

I cooked two vacuum sealed 8 pounds each, pork boston butt roasts after 5 years of being solidly frozen, tasted great and nobody got sick or died. I'm baking the other two today, 1 year later. If i croak, please tell every one the time limit is only 5 years. lol

will let you all know how the 6 year frozen roasts do.

about 45 min

This will depend on the thickness but an average chop will cook in about 10 mins if you cook it longer it will become tough unless you cook it on a low heat for about 30 mins or more.

A good average time is 1 hour and a half to 2 hours at 350 degrees.

There is a red wine from Australia called Angus the matches very well with just about any kind of red meat. A cabernet Savigon is a very nice red with a bit of sweetness to it. If you prefer your wine a bit drier try a merlot. Robert Mondavi is a winery in California that makes very good wine at a reasonble price. The golden rule with wine and food is red with red meat, and white with white meat.

Grilling on high heat is NOT recommended for cooking a shoulder. When cooked on high heat it is a very tough and chewy cut that is full of signew and connective tissue. However, when you slow cook this cut it breaks down all of that fat and connective tissue and makes it one of the most tender cuts available. That being said, the ideal temperature is around 165 degrees F. Go out and get a cheap digital meat thermometer and insert it into the thickest part of the cut, be sure the probe does not touch any bones. Simply get your grill temperature around 170-180 and relax for about 8 hours. Smoking is usually the best way to cook shoulder. You can make a great one for around 50 dollars. Here are some instructions for building your own smoker. http://cruftbox.com/cruft/docs/elecsmoker.html

4-8 hours, depending on the size and cut of the roast.

Roast pork is generally cooked when a thermometer registers the inside of the meat to be 155-165F (68-80C). The flesh will be slightly pink.

The best way to get it there is very slowly for most joints cooked with the skin on to make crackling. Put the joint in a hot oven for 30 minutes when the crackling will be spitting. Turn the oven down to as low as you dare (260 F, 130C) and leave to cook for as long as you can (over 6 hours). Your joint will be so tender you can carve it with a fork.

In general, that would put you at risk of food poisoning. Much depends on the ambient temperature, (if your kitchen is near freezing point it might be OK). However, I wouldn't risk it myself most of the year or if my kitchen were heated overnight.

Typically it will have an expiration date listed on the package. You can also watch to see when the meat starts to turn colors. This is a sign it is going bad. Typically you have at max 5 days to eat it.

Preheat your oven to 160°C (325°F) and use these cooking times to prepare a roast that's moist, tender and delicious.Your roast should be covered with foil for the first half of the roasting time. * 5 to 7 lb Joint 2 to 2½ hours Your Beef can be taken out sooner if you prefer rare (bloody) meat. Tips for a better roast. For extra flavour you can add optional vegetables such as carrots, parsnips, onions and celery to your roasting pan, and roast the meat 'on a bed' of veg. The veg also helps to keep the roast off the bottom of the roasting pan so it doesn't 'stew' in its own juices.

4 hours

You will first want to preheat your oven to 450 degrees. Cook the roast for 10 minutes then reduce the heat to 250 degrees. You in all will want to bake the roast for 90 minutes in total including the 10 minutes of high temperature cooking.