You are here:

Cooking Meat/cooking a bone in pork roast

Advertisement

Expert: Chef Glen L. Davis II - 12/18/2008


Question
I have to cook an 8pound pork roast for Christmas dinner. My problem is because of cooking time problems on Christmas day,I was thinking of cooking it partially the day before,and finish cooking it the next day.The cookbook says to put it in the oven at 350 degrees at 35minutes per pound, which works out to just under 5 hours.Would it be safe to cook it for 2 1/2 hours the day before,and then finish it the next day for another 2 1/2 hours.I cook it on a bed of sauerkraut and beer if that makes any difference.I would cook it completely the day before,but I am afraid it would dry out if I heated it up the next day.Any help you can offer would be appreciated.
regards JIM

Answer
Well congratulations, you are the first person to ask me a question that I have a short answer for.

I would cook it in a crock pot.

That is the best answer I can give you. It (in theory) is a wet cooking method so it should not be able to "dry out", and you can simply put it in the crock pot on "low" for 12-16 hours (I would not recommend going past 12 but you can).

I hope this helps, please let me know if I can be of further assistance, and when dinner is it sounds delicious!

Cooking Meat

All Answers

Answers by Expert:

Ask Experts

Volunteer

Chef Glen L. Davis II

Expertise

I can answer almost any question that revolves around food. This includes product selection, preparation, cooking, technique, "finishing", plating, and some wine/beer pairing. I have been trained and I am familiar with foods from most of the countries or regions in the culinary world. I am also an avid hunter, fisherman and trained Butcher so I am intimately familiar with processing game and domesticated animals. I can recommend processing products and techniques, cooking methods for different cuts of almost any meat, and proper seasoning for game and domestic meats. If I don't know an answer I can find out! Ask any questions I love a challenge!

Experience

Like I said I am an avid hunter and fisherman, I am familiar with every part of processing meat from actually killing the animal to butchering and cooking.

Education/Credentials
I am a classically trained chef, and I have attended culinary school. I have trained with some of the best chefs I have ever had the honor of meeting, I don't mean "T.V. chefs". I have managed several restaurants, and worked as a professional butcher.

©2012 About.com, a part of The New York Times Company. All rights reserved.