/ck/ - Food & Cooking

>>6084369
Rub that roast down with fine seasonings. Be real sensual about it too. Then put that baby in the oven at 300 degrees F for like 6 hours. Mmmmm

>>6084379
What types of seasonings should I use for this?

>>6084394
Have you tried google? I find it's easier to get answers there.

>>6084394
rosemary
paprika
fresh ground pepper
some honey
garlic
and some cloves if you like

>>6084410
This sounds good. I think I'll try this with garlic potatoes and buttered carrots.

As far as baking I'm not sure about 6 hours because it isn't one whole roast. It's split into 1.3, 1.4 and 2lbs.

>>6084379
Avoid this 300 for 6 hours unless you want to get sick. Put at 475 for five hours, the turn down to 425 for another 3 hours. You'll have a juicy slab of roast pork.

>>6084428
R u kidding me. At those Temps for those times you will majorly overcook and ruin the roast. Maybe 6 hours is a little short 8 hours may be better but for an oven 300 is great for some low and slow pork

>>6084428
>7 hours at 400+ temps
>juicy

>>6084369
Do not comsune the flesh of swine nor partake of spiritious liquor.

>>6084451
ISIS plz go

>>6084369
i normally don't post on /ck/, just lurk but since you sound like a starwars dude i'm going to give my 2 cents.
for the pork, you could try basting it with a mustard/garlic/honey mixture.
as for sides, glazed (not sure if the right word) baby carrots. i once did (amazing) carrots by just boiling them in some sort of carbonated water,brown sugar, syrup and i think thyme. also i added some butter at the end.
red potatoes are great for baked potatoes (would require some sort of sauce) or just mashed potatoes

>>6084463
I appreciate the advice, this sounds pretty great as well.

>>6084481
i like it, imo the mustard,honey and garlic work well with pork.
not sure about the combination of sides &main but at least they are good on their own.
honey should prolly not be added if the mustard is one of those sweet mustards

If you think a pork roast is a bit too intimidating or w/e you could always just cut the pork into 1 inch slices and go from there.

Nothing worse than an overcooked roast.

>>6084618
You can very much avoid over cooking it with a low and slow method. With a thick roast like that I do 300 F for many hours as stated above. If I'm going to do pork ribs (in the winter) in the oven I go as low as 275F.....this type of cooking is not for a person that is in a rush.

KISS: rosemary garlic pork roast.
http://www.epicurious.com/recipes/food/views/Roast-Pork-Loin-with-Garlic-and-Rosemary-101684
here is basically how to do it. Feel free to throw in veggies too

>>6084428
Would someone explain where the fuck this meme came from?

>>6085572
He's just a goofy stock photo model

man these are some instructions for some dry-ass pork.

heavily salt each piece and leave them in the fridge for a while in order to dry out the surface.

cook them at 200F for like 6 hours or so, until your meat thermometer says they're about 140 degrees inside. the big piece will obviously take a bit longer; when you take the other pieces out, put them in foil or some other heat-entrapping container so they don't get cold quickly.

then crank your oven up to like 500. slobber all the meats liberally with some butter that you flavored up with whatever - sauteeing garlic and onions in it would be a good start. whatever other seasonings you've got are good. put all the meats back in there. shit should get sizzly as fuck. check them frequently and pull them out once they're good and brown and crispy on the outside - should only take a few minutes.

for your sides: roast the red potatoes. toss the corn and green beans with some oil and vinegar.

>>6085572