Pork Roast

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.

It all depends which side dishes there are and how much each person eats.

There's enough atoms in 10 pounds of meat to give a few to everyone on Earth if you really think about it.

In practical terms though I'd say probably 8-10 people. A pound of meat is a pretty substantial serving. I'm 6'4" and 223lbs and I would have trouble eating a pound of beef along with mashed potatoes, veggies, something to drink, etc etc.

I would assume you have about 8 to 10 pounds of edible meat on the roast. Aquarter pound of meat is a good starter for each person. If the group consists ofall 6'4" 223 pounders like the guy above I would guess he's on the mark, but a typical group would consist of individuals that would actually eat less that a 1/4 pound and others would eat 1/2 or more. It would average out to about a 1/4 pound each. Thus you'd probably be able to feed 25 to 30 people.

Depends on the cut.

There are many cuts of beef roast and they all have different cooking times.

Tougher cuts require longer cooking times at lower temperatures, tender cuts like prime rib are generally cooked at higher temperatures for shorter times and then "rested" (turn the oven off, leaving the door closed) and then turn the oven back up about 30-40 minutes before you serve it. Tougher cuts like chuck, butt, etc. will probably need to be roasted for 8 hours or more.

10 minutes

Pork roast is the the animal's shoulder blade. Tenderloin is in the back. Do not substitute pork roast for it has a lot of fat where tenderloin is all lean. You can substitue boneless pork loin roasts. Many times markets will tie two of the ends together or single pieces for a reduced price. This meat is closer to ribeye than tenderloin. You can also cut the pieces yourself and it makes a nice pork broth as long as you add seasoning. It also makes excellent boneless chops for the grill.

From personal experience, the best way to bake a frozen pork roast is to seal it well in tin foil with a bit of added water and bake at 200 to 250 degrees F for up to 4 hours or more. Just wrap it, put in the oven and leave it for 4 hours. After 4 hours, check it for doneness. You are looking for juiciness and tenderness. The meat cooks slowly in its own juices and becomes fall-apart tender. If it isn't as tender as you'd like, as the defrosting will require a while, re-wrap and bake it longer.

Rub it with a rosemary, garlic, salt, pepper and olive oil paste, then roast uncovered at 325 for about 20 minutes per pound. Then remove from oven, cover with foil and let sit for about 15 minutes, at which time the internal temperature should be at 150 and it will be ready for carving.

Roasting it at 325 degrees for about 2 1/2 hours should do it nicely.

It depends. Ask you local food market.

Mashed potatoes mashed potatos and gravy from justin ps. im a kid mashed potatos and gravyfrom justin ps. im a kid

It depends on the thickness. The USDA recommends cooking pork until the temperature in the center (the coldest part) reaches at least 160 degrees Fahrenheit. It should be obvious that that's going to take longer for a really big thick piece than for a smaller thinner piece.

This food will keep for about 4 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.

Preheat oven to 500 degrees. Cook for 8 minutes per pound. Then shut oven off and bake an additional 10 minutes. per pound. Do not open door during entire baking time. Remove from oven let rest 20 minutes before cutting.

It depends on the weight to know the time to cook it. A bout 20 minutes a pound.

3-1/2 to 4 hours. Ideally, roast the turkey at 325°F until temperature in the innermost part of the thigh reaches 165°F, which you can measure with a food thermometer.

You don't have to add water, but adding just enough water to cover the bottom of the pan helps to ensure that your meat stays moist during the cooking process, and also gives you a broth from the cooking meat to baste the meat.