how long does it take to cook roast pork?

i have a big bit of pork to cook, how long per pound/kg does it take to cook?

10 comments

  • Gordon

    30mins per pound plus an extra 30 mins
    .or untill the juices run clear

    dont forget to let the meat rest for about 20 mins BEFORE carving..

    enjoy

  • mail_my_nou

    an hour per kg, and another 30 minutes.

    so a kg roast takes 1:30…

  • Dfirefox

    2 1/2 to 3 hours for 4 to 5 lbs..,I found this recipe online ,the link is below. The recipe calls for 325 degree oven

  • jenni…. it dpends on the texture, weight, age, or your pork. also it depends on how are you going to cook it… then how big is your oven if you will cook that in the oven. also it depends on how done you want it to be….. but the best time to cook roast pork by broiling is charcoal broiled pork… it takes time……

  • bright bernie

    There is not specific time if you buy your meat from a reputable supermarket you can find on the meat pack how many lbs and how long for each pound in weight and at what temperature enjoy

  • ozzyoo

    cut it in half and you`ll do it twice as quick

  • dave c

    fisrstly you need to heat the oven to about 250 degrees or gas 6.
    cover the rind with salt and some honey.

    place the roast in the middle shelf for about 15 minutes.
    then take the roast out turn the oven down to about 150-200 gas 4-5 and slowly cook 20 mins per pound.

    put 2 skewers inserted either side this enable the meat to be cooked through.

    finally take the roast out leave for 15 mins this allows for good carving
    good luck your making me hungry

  • txcatwoman

    I cook most meats in the crockpot, plug it in, and forget about it for about 8 hrs

  • Tara Fabulous

    ROAST PORK WITH SWEET-AND-SOUR CHILE CILANTRO SAUCE
    Active time: 1 hr Start to finish: 1 1/4 hr
    For pork
    1/3 cup coriander seeds
    1 1/2 cups fine dry bread crumbs
    1/2 cup extra-virgin olive oil
    1 teaspoon cracked black pepper
    3/4 teaspoon salt
    3 lb center-cut boneless pork loin roast, butterflied
    For chile cilantro sauce
    1 red bell pepper, cut into 1/2-inch pieces
    1/2 cup caribe* (crushed New Mexico red chiles)
    1 cup honey
    1/2 cup fresh lime juice
    1 teaspoon salt
    1/4 cup chopped fresh cilantro

    Special equipment: kitchen string

    *Available at specialty foods shops or by mail order from The Chile Shop (505-983-6080).

    Prepare pork loin: Preheat oven to 400°F.
    Coarsely crush coriander seeds with a mortar and pestle or an electric coffee/spice grinder, then stir together with bread crumbs, oil, pepper, and salt in a small bowl.

    Turn pork so a long side is closest to you and season with salt and pepper. Pat one third of seasoned crumbs onto pork, leaving a 2-inch border along top edge. Starting with side nearest you, roll meat into a cylinder and tie securely with kitchen string. Coat pork with remaining crumbs.

    Roast pork on a rack in a roasting pan in middle of oven 15 minutes. Reduce temperature to 325°F and roast until an instant-read thermometer diagonally inserted at least 2 inches into meat registers 155°F, 1 to 1 1/4 hours more. Let pork stand, loosely covered, 10 minutes.

    Make sauce while pork roasts: Simmer bell pepper, caribe, honey, lime juice, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until sauce is slightly thickened, about 30 minutes. Cool sauce to warm or room temperature, then stir in cilantro just before serving.

    Slice pork and serve with sauce.

    Cooks’ note:

    • Sauce (without cilantro) may be made 2 days ahead and chilled, covered. Heat over low heat until warm and stir in cilantro.

    Makes 8 servings.

  • munchkin

    It depends on the cut of pork you have. If it’s from the front of the animal (a shoulder cut ) you need to cook it longer. In fact the longer the better, A shoulder cut won’t dry out with overcooking. In fact the longer you cook it the better it usually is. On the other hand a cut from the loin or the hip of the animal (leg) will have a tendency to dry out if overcooked. The key to getting a moist, juicy result from a leg or loin cut of pork is to just cook it until it is the correct internal temperature and no more. So I definitely recommend investing in a meat thermometer and following the cooking temperature guidelines on the thermometer. It is no longer neccessary to cook a cut of pork forever to make it safe to eat. Pork has been very safe and free from diseases for years!

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