So simple, so good! Roast Pork Loin with Garlic and Rosemary.

If you roast that to 145* and let rest you will have an even better roast pork. 155 will

be borderline overcooked with its temp rise of 10^

 
Yes, thanks for mentioning it. I did that. Recipe is from the days of the old pork guidelines.

 
Sounds good. We had a craving and will be roasting two pic-nic, skin-on pork roasts. . .

today. Sister and I are having all the kids over for dinner. This is about 20 lbs of meat and we want leftovers! We were raised on Sunday pork roast, and though we don't cook it all too often now, the skin-on shoulder roast (pic-nic style) is what we cook (usually), I am fond of a good pork butt roast too, but when the pic-nic is $.99/lb, well, that wins out!

So it will be roast pork, mashed potatoes and pork gravy (yes!) and a ton of broccoli. Mmmmm, good.

 
That's the cut to roast low and slow to make pulled pork or other things depending

on what it is marinated in.

 
Yep. Will be using some of the leftovers for pulled pork sanwiches, burritos, tacos. . .! (nt)

 
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