Pork Roast

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.

Meat thermometer.

If you need 600 three-ounce servings, you need 1800 ounces of cooked meat. Divide that by 16 ounces per pound to get 112.5 pounds. But that's the amount you'll have after a 15-percent reduction in weight. In other words, what you're left with after cooking is 85 percent of what you popped in the oven. So divide 112.5 by 0.85 to get 132.35 pounds. That's one big butt!

Meats do not last long in the refrigerator. Only about 3 to 4 days if it is raw. Then 1 to 2 days longer if cooked and placed in an airtight container. You should always cover meats when stored in the fridge.

You should never thaw out any meat product, cook it, and the re-freeze it. This is because all meat contains a level of harmful bacteria. When you freeze it these bacteria do not stop multiplying but do so at a much reduced rate; this, incidentally, is why you need to know the "star" rating of your freezer, different star ratings indicate how low a temperature is reached by it so: 1 star = eat within 1 month of freezing, 2 star = 2 months, 3 stars = 3 months.

As the meat thaws out the rate at which the bacteria multiply speeds up, a rate which will be further increased as it's cooked (cooking will never reach the temperature required to kill off bacteria). It will, however, still be at safe levels. These levels will remain safe for a day or two after cooking.

If, however, after cooking you re-freeze the meat the levels of harmful bacteria in it will be far higher than they were when it was originally frozen. Now when you thaw the meat out and harmful bacteria begin to multiply at an increased rate the thawing process is starting with high levels of bacteria to begin with. Having thawed out these may well now be at dangerous levels.

You cook a pork roast with the string on so it won't fall apart. hope this helps :D

10

For up to 2 years.

Braise it. Put it in a casserol dish with a bit of water, cover it with foil or a tin pie pan, and cook it in the oven at about 400 - 450 ºF. It doesn't really matter much whether you use the bake or broil setting.