I have a 6 lb boneless pork butt in a 250* oven, the oven has a convection feature. Should I use

C

curious1

Well-known member
it? The pork is in a blue speckled roaster that's rather deep and on a rack. If using the convection, should it be moved to a traditional roasting pan? I know nothing about convection, just happened to buy a house with an oven that has the feature.

 
Being that it will be in the oven for a long period of time, you really don't need to use the

convection feature.

You'll get plenty of browning without it.

The roast will be ready when you get an internal temp of 190-195 degrees.

 
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