24-hour Pork Roast?
- wyf4lyf Jul 28, 2006 01:20 AM
I just copied down a recipe where you cook a pork roast in a slow oven for 24 hours. Has anyone done this before?
I've done it w/ a beef roast and it came out great but I still think I prefer the start it out high, then turn it down low method. Makes for a nicer crust on the outside.
Your recipe does require you to use a thermometer? It should.
I've done it with a Nigella Lawson recipe - a pork shoulder rubbed with a ginger-garlic-chili paste and cooked for 24 hours at 225. Came out great, and was a big hit with the four friends I had over that night.
re: jerry i h
no way. maybe the internal temp of the meat has to be above 140 after 4 hours, but there is no way by anyones standards - gov't standards, food safety standards or any other standards - something HAS to be FINISHED by 4 hours.
The food safety range, as far as I understand, is above 140. Frankly, you could have a piece of meat sit at 160 for 30 hours and there wouldn't be a problem with any bacteria or anything. Probably taste like crap, but wouldnt' kill you.
I think the concern is that if meat at a low temp takes too long to get above that 140 range, then, technically, there is an infinitesimal possibility that some bacteria has grown and therefore there is some danger. But realistically, the bacteria problems are on the outside of the meat (assuming this cut has not been deboned or cut into, thus raising possibility of bacteria on the outside being transferred internally). And the outside of the meat gets above 140 very quickly - even at a low temp like 225, thus eliminating the concerns.
Anyhow, my untrained two cents here...
I do a slow roast at 200-ish degrees for 10 hours--it's perfectly tender. I'm curious what the effect would be if it cooked for another 14 hours.
P.S. I remember coming across a recipe in a cookbook for a 24-hour roasted leg of lamb.
I can't imagine cooking anything for 24 hours. It seems like a huge waste of energy. Not to mention that I don't really like to leave the house with the oven on...Plus, don't you get sick of the smell? My kitchen isn't very well ventilated, and it takes two days to get the smell out of my house if I roast a chicken!
I think the 24-hour limit is mostly a nice catchy way of preparing slow roasted pork. Indeed, slow roasted pork is wonderful, succulent, etc. I love it. But, once the internal temperature of the meat gets to around 195 to 205, it is as tender as it is going to get. After that, you actually will start to get some drying out, if it isn't covered at that point. So, my advice is cook at 225 until it gets to around 195. That's how, in the cue world, pulled pork is done in a smoker. It will fall apart into a wonderful pile of beautiful, succulent meat.
Depending on the size of the roast that could take anywhere from 8 hours to 18 hours...
Trichnosis (almost non-existent in domestic US pork) is killed at 137F; salmonella (more of a concern for poultry) at just above 160F.
Collagen melting point for pork shoulder is circa 195F; for beef brisket/chuck, maybe 5 degrees higher. Those are the grails you need to achieve for a bit to have things tender and falling apart.
heh, as another "trained foodservice professional" go back to school. Go cook a 109 or export in less than 4hours and let me know what ya got....besides shrinkage ;).
I've never done a 24-hour pork roast, but I have done a 15-hour brisket. Be warned: if your oven has electronic controls, it may "max out" at 12 hours....mine seems to have some sort of "cutoff" switch that doesn't allow for cooking times over 12 hours. It turns itself off, and you have to reset the temp, timer, etc.
re: Hungry Celeste
I've made this recipe several times and it comes out perfect every time. I've used pork shoulder as well as a boned rib roast. A fresh leg of pork would also work well. The trick is to find good fresh local pork from a smaller producer (I've had great luck with Amish pigs), not Smithfield or Hatfield supermarket cuts because they've bred so much of the fat out of the meat and you need that to achieve proper tenderness and crustiness. 8 hours seems to be plenty of time, but I guess if you play with the temperature you could drag it out longer, although I'm not sure why you'd need to. And the house smells heavenly due to the spice rub.
This is really delicious (Recipe is long because it is detailed, not because it is difficult.)
Funwithfood's Italian Herb-Marinated 10 Hour Pork Roast
1 7-8 pound boneless pork shoulder roast
2 tablespoons olive oil
1/4 cup (scant) fennel seeds -- (ground in spice grinder
) 2 - 3 tablespoons finely chopped fresh rosemary -- (ground in spice grinder)
3 - 4 tablespoons chopped fresh sage
10 cloves garlic
1 1/2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
3 tablespoons capers -- RINSED & pressed dry
1 1/2 tablespoons minced lemon zest
2 - 3 tablespoons olive oil
Under Roasting Rack
3 cups low-sodium chicken broth
1 large carrot -- cut in half
1 large celery rib -- cut in half
1/2 large onion
1/2 cup dry white wine
Heat a large dutch oven over high heat. Add two tablespoons olive oil and sear roast on each side, until well-browned (12-15 minutes total). Place seared roast on a plate to cool (Note: Save juices roast releases along with the fat rendered from the browning.) I also deglaze pan with water if there are yummies left in the pot, then add them to the juices and fat.)
In a small food processor, add the fennel, rosemary, sage, garlic, salt, pepper, capers, lemon zest, and 2 tablespoons of the olive oil; pulse until mixture becomes a paste, scraping the sides as needed. If paste is too thick, add another tablespoon of olive oil. (Can use a mortar and pestle instead of a food processor.) The herb paste can be made one day ahead, covered snugly with plastic wrap and refrigerated.
Seal one side of a Foodsaver bag (large enough to hold roast); set aside. (Can wrap roast in plastic wrap instead.) Cut seven (2 extra in case one breaks) 20-inch lengths of kitchen twine; set aside.
Place roast on top of a large piece of foil on the counter and spread some of the paste into the excavated *insides* of the pork butt, making sure to get deep into available crannies, gently separating the muscles. Reform the pork butt into it's natural shape and make two ties (at 2" intervals) tighly across the length of the roast, then three across the width. Spread the remainder of the roast with the paste. Place roast into the prepared bag, vacuum seal, and refrigerate for 2-3 days.
Let roast sit on the counter for 2 hours before roasting. Preheat oven to 225 degrees. In the bottom of a standard two-piece roasting pan, add the chicken broth, carrot, celery and onion. Cover with the roasting pan top and place the roast atop, fat side up. Roast for 10 hours, or until internal temperature reaches 195 degrees in the center. Note: Halfway through cooking, glaze roast with some ot the fat reserved when browning the meat.
Carefully remove roasting pan from the oven (as not to spill juices); place roast on an oven-proof platter and cover with two sheets of heavy-duty foil, then cover with a bath towel and let roast rest for 30 minutes.
Meanwhile, to make au jus, remove vegetables from the roasting liquids with a slotted spoon; discard. Heat the oven to 400 degrees and place roasting pan, with pan juices and wine (and any liquids from the browning of the meat), into the oven to deglaze and reduce. Let liquid boil for about 10 minutes, then pour into a heatproof measuring cup. Let the fat come to the surface then spoon off the fat (I save the fat to drizzle over the roast when reheating to make it glisten). Make sure to pour the juices from the resting roast into the boiled liquids; serve pork with the au jus.
Note: If roast is not crisp enough on the outside, blast it in a 425 degree oven for about 10 minutes before serving. (Make sure to glaze the roast with the reserved pork fat first!)
NOTES : Really tasty--make sure the outside gets nice and crispy.
Great for entertaining because it requires very little last minute preparation.
Reheat chunks of the leftover roast in a 375 degree oven until crispy all over...mmm!
Okay, I'm finally gearing up to make this, or at least something very similar.
Just to make sure I'm clear on this, yoiu have the liquidsin teh bottom of the roasting pan, with the roast sitting on the slotted top, not contacting the liquids, yes? Does the broth tend to completely evaporate over the 10 hours? Also, if I use a piece of pork about 1/2 the size, how much do you think I'll want to shorten the cooking time? At all? Do you think I can get away with only a 1-day marinade?
I've done this on a Cookshack smoker, with hickory wood, cooked a 8 lb pork butt at 225 for an internal temp of 195 for about 20 hours, let the meat sit wrapped up in tin foil for about an hour and you pull the pork off the bone, delish, especially for sandwiches.