Pork Rib Roast - help!
- Alicia Sep 24, 2009 05:53 AM
I bought a pork rib roast on sale and I would like to crock-pot it. Is this completely inappropriate; will it make if taste like shoe leather? Or will it be ok? Thanks!
.Ahhhh.... stop the presses... just roast that bad larry... you will be so much happier with the outcome...
here is a simple Portuguese style roast:
3 parts paprika
1 part kosher salt
half of garlic powder or granulated garlic
crushed red pepper to taste
and a good wack of allspice
mix it all together and rub it into the meat.
put the meat in a roasting pan, with some carrots and onion, and half a bottle of dry red wine. Cover with foil, and roast it at 325 for 35 min a pound.
it will be falling apart. and sooo delicious... the sauce in the pan is just unreal too on roasted potatoes.
well, if we mean the same thing by "pork rib roast," i wouldn't crock it unless there's no other choice. if you have a rack of pork--or part of one-- it'd be kind of like throwing a standing rib beef roast in the crock pot.
a simple roasting technique would better suit this wonderful cut. this meat can be left with some pink in it--an internal temp of, say, 145.
you'd have more fun with a pork shoulder in the slow cooker.
Don't crock pot it. I'd brine it and then roast it. Awesome that way. Just don't over cook it, they tend to dry out. I always pull mine around 150 degrees and let it rest 20-30 mins. By then residual heat has it around 160...
Thanks guys! I did end up crock potting it, and while it wasn't shoe leather, it was rather dry.
I was wondering if you could help me with another issue I have. I used to live with Doctors and they instilled a fear of pink pork. Does anyone know exactly how dangerous it is to eat pink pork?
They were probably talking about the parasitic disease Trichinosis, caused by the Trichinae round worm. Modern Swine production practices have all but eliminated the parasite, but it still exist in a very small percentage of hogs. The parasite is killed by cooking pork to 140* throughout for a minimum of one (1) minute. Personally I cook pork of the type you cooked, loins, (boneless or bone-in), tenderloins, pork chops etc etc, to between 140* and 145*...At this point the meat is barely pink in the center, is tender, moist, and flavorful....and is safe to eat!!! ---- Higher cooking temperatures of these cuts of pork will usually result in dry, chewy meat like you experienced ----- HTH
Next time try roasting your pork rib roast to 145*...let it rest...then slice and serve. I belive you will enjoy it much more.......
Have Fun and Enjoy!!!
re: Uncle Bob
Not to be persnickety, but I think 147-150 is a better pull temp--assuming you have an accurate thermometer. Usually, it only rises 5-7 degrees and I've found around 155 or so is best for most people's liking. For me, I'd pull it at 145 too, but this often leaves it "undercooked" for many peoples liking. If it was just me and Uncle Bob, I'd go for 145 too.
As for trichinosis, it is actually killed at 138, again, sorry for being so exact, but I've researched this. Nevertheless, as Bob mentioned, it has been pretty much iradicated through modern pork production techiniques. You're more likely to get it from wild game like deer or boar.
Not to be persnickety, but perhaps you should do further research.....
Official federal and state meat inspection programs require that
all processed pork products that may be eaten without additional cooking be heated
to at least 137*F (Not 138*F) to assure destruction of any trichina larvae that may be present.
Scroll to the cooking section..140* for 1 Minute
Meat doneness is a matter of personal taste...I do not presume to speak for the masses only for myself. Pulled at 140* to 145* followed by a few minutes of resting time is perfect for me. If one wants to cook pork to the always overly cautious USDA recommendations of 160*/170* (or whatever) have the jaw muscles of a Pit Bull...then by all means...Bon Appetit!
the fellows are right. pink pork is largely a non-issue--from the health perspective. there are some remaining social constraints--oooh, ick, pink pork--that need to be addressed.
from a taste perspective the issue is the amount of collagen in the piece at hand. the nice rib roast has less collagen than a fatty pork shoulder. you can readily cook a fatty piece to 180 or so and it'll get softer because the collagen melts. the rib roast will dry out past 145--or 147--because there's nothing in it to melt.