I'm cooking a 6,lb pork shoulder butt with Rosemary and garlic ?!
the recipe siad 2!.5 hrs on 325 covered then 2,5 hrs on 425 seem like a long time also is smell like a pine tree is it going to taste like one too!?Www@FoodAQ@Com
Answers:
You can't go wrong by simply using a meat thermometer and setting the oven at 350 degrees!.
Do not cover the roast or add water!.
Keep checking the meat thermometer every so often after the first two hours of cooking until it reaches the "pork" mark!.
It will be perfect and taste wonderful!.
P!.S!. I also coat the roast with prepared mustard, as others here have suggested!. It adds a nice 'crust' and great flavor!.Www@FoodAQ@Com
Do not cover the roast or add water!.
Keep checking the meat thermometer every so often after the first two hours of cooking until it reaches the "pork" mark!.
It will be perfect and taste wonderful!.
P!.S!. I also coat the roast with prepared mustard, as others here have suggested!. It adds a nice 'crust' and great flavor!.Www@FoodAQ@Com
Pork Shoulder or Boston Butt really benefits from a long cooking time!. It will be done after 2!.5 hours but the meat will likely be tough, so allowing it to cook the extra hours will make the meat fall off the bone tender!.
Rosemary is a strong herb and a lot of the flavor will carry through to the meat, but it will be delicious!. Some people don't care for Rosemary because it is so aromatic!. I love it and think it compliments pork very well!. If you are concerned about the taste, just add less than the recipe calls for and you will get a more subtle flavor!.
I baste my pork tenderloins in Dijon mustard, then lay sprigs of rosemary on top and wrap the whole thing in bacon!. It is wonderful!Www@FoodAQ@Com
Rosemary is a strong herb and a lot of the flavor will carry through to the meat, but it will be delicious!. Some people don't care for Rosemary because it is so aromatic!. I love it and think it compliments pork very well!. If you are concerned about the taste, just add less than the recipe calls for and you will get a more subtle flavor!.
I baste my pork tenderloins in Dijon mustard, then lay sprigs of rosemary on top and wrap the whole thing in bacon!. It is wonderful!Www@FoodAQ@Com
is it bone in or bone out!? if it's bone in then that is the correct timing for a shoulder roast!. if it's bone out then it's approximately 20 minutes to the pound!. and why does it smell like pine!? you mean the rosemary!? that's not going to affect it adversely, it sill smell like rosemary!. rosemary and garlic is a lovely combination, but i like to smear the outside of my roast with mustard!. yes odd combo but it's a trick i learned years ago when i was doing my apprenticeship!.
good luck!Www@FoodAQ@Com
good luck!Www@FoodAQ@Com
That does seem a little long!. I would plan on that amount of time tho, but check the roast frequently with a meat thermometer in the last hour!. You want to reach an internal temp of approximately 165 degrees!. It won't taste like a pine tree - It will be delicious!Www@FoodAQ@Com