Pork Roast

NO, ham is from the leg, POrk SHoulder is not the same cut at all. and roast pork does not tell me where from the pig, just that is is pig.

Le bout de Boston de porc.

How long it takes to thaw a Boston butt roast depends entirely on how big the roast is.

"if its whole it will take a real long time in slow cooker, id say all day and all night. Depending on your cooker. Mine would take that long on high."

and I'm guessing...just assuming...you're not too good of a cook, eh?

you can,t find original yat gaw mein noodle any where what they serve today in restaurnts is different its seems everything that was good was substituted for a lesser product take out places destroyed the restaurants.they couldn,t compete.it was once quality now its garbage.

165 degrees

how do I reheat a 16 rib crown pork roast that was cooked Christmas Day yesterday and only 2 ribs were eaten?

Good question. Scalloped potatoes in a 9X9x2 inch pan take about an hour and a half. Your pork roast cooking time depends on its weight. Best to look up the recommended cooking time per pound. The recommended "done" temperature for port has recently been reduced. You can eat pink pork! Not bloody--but pink.

The middle shelf is best.

Get a digital probe thermometer (the kind with the silicone coated wire that plugs into a external unit-- $20 at Target or any kitchen supply store) and use that.

Cover the roast with aluminum foil and cook at 350F until the center of the roast reaches 150 degrees

Remove roast, and let rest covered until the internal temp starts to decrease. Do NOT remove the probe yet, lest the whole gush juice like a whale.

Carry-over should bring the temperature to 160F.

Turn the oven up to 500F

Remove probe from roast, and uncover. Stick back in oven for 10 more minutes at 500F to create a crust on it.

Let rest covered for 10 minutes or so.

Some people actually do the last step first, then cook it at 325F.

I would say about an hour and a half...

depends on the store but it's usually between $2.50-$4.00 per pound.

Cook to 170 degrees,

I'm not sure, but I just had the exact same thing happen to me tonight! I am returningit to butchery tomorrow, and will post again if I find anything out.. Meg from NZ

I would not advise it. This is where you need a thermometer. The temperature of the roast should not go below 135°F - unless it is being served or heading to the fridge. 'Warm' on a crock pot might go below that which could permit pathogens to grow. The thermostat on crock pots is uncertain. I have one pot that boils on 'warm' and another that doesn't.

I have had a crock pot cooking overnight, but never on 'warm'.

None it the shoulder of a pig.