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Rack of Pork help.

King of Northern Blvd Dec 7, 2012 09:49 AM

I bought this rack of pork from costco today and am going to roast it for dinner tonight. I'm not going to brine it as I see that it is already enhanced with pork stock. Anybody have any interesting preparations for this cut? Rub? Sauce? Thanks.

  1. s
    sparky403 Dec 23, 2012 12:22 PM

    I would hot smoke it on the grill - indirect for a couple of hours.

    1. d
      dimsumgirl Dec 23, 2012 10:46 AM

      Hey King-- how did it turn out? I happened to be wandering through Costco and found a rack of pork the other day. I've been pondering whether to brine or not since I will not be cooking it until tomorrow. Any tips? Fourunder's suggestions sound great-- did you follow them?

      3 Replies
      1. re: dimsumgirl
        King of Northern Blvd Dec 24, 2012 10:20 AM

        It turned out great! I did follow fourunder's suggestions. I started out at 425 and decreased to 225. It was done a lot sooner than anticipated but turned out great. I guess I really forgot to think about the shape of the roast as opposed to the weight. I pulled it at 135* and it was perfectly cooked.

        1. re: King of Northern Blvd
          t
          travelerjjm Dec 24, 2012 10:22 AM

          Awesome! I once did a crown roast of pork in a similar way. It was fantastic and everyone loved it.

          1. re: King of Northern Blvd
            f
            fourunder Dec 24, 2012 10:37 AM

            Nice job and glad to hear you enjoyed the results. With regards to the roast finishing sooner than expected, I have a little confession to make. In all my recommendations, I like to err on the safe side to allow for unknown variables in details provided to me about the posters home kitchen and oven. . Poorly cooked roasts often are the result of cooks rushing the process and using too high heat. I tend to recommend a longer roasting time, anticipating the that the roast will finish sooner, but that allows a longer resting period, which I believe is a good thing and crucial to a tender and moist roast.. Now that you have tried the method and process you have an idea of future expectations for similar roasting. Most of my cooking is in my home oven, which is decades old....so I generally assume a 30 minute per pound guideline....With newer more efficient ovens, or for ovens that run hot, that number could drop to 20 minutes per pound.

        2. f
          fourunder Dec 7, 2012 10:11 AM

          I prefer to let the meat shine on its own myself, so I simply season with Kosher Salt and Fresh Cracked Pepper only most of the time.. You could deglaze the roasting pan fond with a wine of your choice or with stock. To enhance the sauce further, I will usually add some shallots and mushrooms as well. For the roast itself, you could consider encrusting in crushed Pistachios...or other types of nuts. If you mix them with Panko, you can stretch the cost down and add texture as well.

          I recommend you roast low and slow at 225* or under to ensure evenly cooked moist meat.

          For pork rubs, I like a brand call Pride of Szeged.....it contains paprika, salt, garlic, mustard, sugar and spices(unknown, as it's not listed in the ingredients)

          2 Replies
          1. re: fourunder
            King of Northern Blvd Dec 7, 2012 10:41 AM

            Thank you. How long do you think a 4.5 lb roast would take @225*?

            1. re: King of Northern Blvd
              f
              fourunder Dec 7, 2012 11:02 AM

              Since you have a Rack of Pork, instead of Boneless Loin....it's going to take a little more time to cook the meat near the bones.

              My process would be roast high at 450* for 15 minutes, then drop down to 225* for the duration. I like my meat Medium-Rare, so I would not go above 140*....probably turning down the thermostat when it hits 135* My experience is the key to superior results is the holding time....a minimum of 60 minutes, but I prefer 2 hours if possible. The question you have to ask is how long are you willing to rest the meat. If you prefer a shorter time(15-20 minutes), you can tent with foil or a large mixing bowl. I like to hold the roast in the oven on the lowest warm setting of 140*. You don't have to worry about over-cooking , as the cooking process is stopped when you decrease the temperature. For insurance, you could open the oven door and let the heat escape for a few minutes, then close it to hold the roast. To bring the roast back up to serving temperature, give it a 5 minute high heat blast @ 450*. When you remove the roast, you do not need to rest it any further and can slice immediately..

              I would take the roast out of the refrigerator now to allow it to warm closer to room temperature. Brown in the oven......I would expect the roast to take 3-3.5 hours cooking time, plus the additional resting period. The actual time it needs to hit temperature has variables to note. The weight is not as important as the shape of the roast. Also you need to consider the accuracy of your oven. Should your roast hit your target temperature sooner than expected, all you need to do is start the resting period. You can easily hold the roast at 140* for two hours...and this is how commercial kitchens do it every day.

              Based on that, if you start now....dinner will be ready at 7PM. If you need it sooner, you can reduce the cooking time about 45 minutes if you roast at 250*.

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