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/ck/ - Food & Cooking

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18141390 No.18141390 [Reply] [Original]

My pork shoulder packet says to put it in the oven for 30-40 minutes per kg and it's 2.5kg, how long should I put it in for?

>> No.18141393

>>18141390
30-40 minutes per Kg.

>> No.18141394

Im getting real horny bros

>> No.18141399

are you using gas, wood, or electric?

>> No.18141404

>>18141399
Fan forced oven.

>> No.18141411

>>18141404
put it in for 30 minutes, check the temperature.
has it reached the proper temp? if no, keep it in until it does.

>> No.18141412
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18141412

30-40 minutes per kg

>> No.18141416

>>18141411
Nah dude he has to do it in one go.

>> No.18141528

I chucked it in for an hour and forty five minutes

>> No.18142320

>>18141390
75-90 minutes
simple math for grade schoolers

>> No.18142645

>>18141390
-25 minutes

>> No.18142686
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18142686

>>18141390
ask an adult, and get out of the kitchen before you hurt yourself.2SXN8R

>> No.18142697

>>18142686
He did ask adults.

>> No.18142699

>>18141390
6 HOURS AT 500 DEGREES

>> No.18142708
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18142708

>>18142699

>> No.18142717

>>18141390
75 to 100mins
L2math

>> No.18142727

>>18141390
>how long should I put it in for?
it's a math guideline, really, but that's assuming it's room temp when it went into the oven at whatever temp, covered vs uncovered.
The right answer is that you take it out of the oven when a well-done temperature has been reached, or in the case of a slow cooked pork roast, until the fat has rendered, and when you "pull" on it, the meat removes easily with your fork because the intramuscular fat has softened.

The good news is that you won't be cooking this to pull from the oven right at dinner time. Cook it ahead. Pork shoulder is excellent pulled, or recrisped in the oil to serve twice-cooked like a carnitas.

>> No.18142733

>>18142727
>but that's assuming it's room temp
no one starts cooking meat from room temp.