For a Larger Pork Shoulder Roast – A larger pork shoulder roast still begins with a brief burst of high heat roasting before being cooked low and slow for a longer period of time. Again, the meat should be tender to the point of falling apart. Use the below time ranges as a guide, begin checking at the shorter end of the cooking time range, and if you need to cook it longer to achieve tenderness, that’s fine.
- Once the meat starts to become tender, check it every 30 minutes until it is completely tender and falling apart.
- For roasts weighing more than 6 pounds, you must add another half of the marinade ingredients to the mixture.
- If your roast weighs 10 pounds or more, you should double the marinade.
- Start the pork roast at 450° for 20 minutes, then reduce the heat to 250°F and continue cooking for 7 to 8 1/2 hours, or until the internal temperature reaches 180°F.
Start the roast at 450° for 20 minutes, then reduce the heat to 250°F and continue cooking for 7 1/2 to 8 1/2 hours, or until the internal temperature reaches 180°F.9-pound pork roast: Preheat the oven to 450 degrees for 20 minutes, then reduce the heat to 250 degrees and continue cooking for 8 to 10 hours, or until the internal temperature reaches 180 degrees.10 pound pork roast: Preheat the oven to 450 degrees for 20 minutes, then reduce the heat to 250 degrees and continue cooking for 8 1/2 to 10 1/2 hours, or until the internal temperature reaches 180 degrees.
How long does a 10-pound pork roast take to cook at 350 degrees?
A good rule of thumb for cooking pork loin is to cook it for 25 minutes per pound at 350 degrees F. (177 degrees C). Utilize a thermometer to determine when the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius). The National Pork Board suggests the following times for roasting pork loin in the oven at 350 degrees F (177 degrees C): New York Pork Roast (2 pounds): 26 to 28 minutes per pound for 26 to 28 minutes per pound.
New York Pork Roast (3-5 pounds): 20 to 25 minutes per pound 20 to 25 minutes per pound Two-pound Sirloin Pork Roast: 26-28 minutes per pound 20-25 minutes per pound for Sirloin Pork Roast (3-5 lbs) Crown Roast Pork: 12 to 15 minutes per pound Pork Rack: 25 to 40 minutes per pound Roast Sirloin Pork: 25 to 40 pounds per pound Before serving, the pork loin should rest for at least three minutes.
However, if you can wait longer, resting the roast for 10 to 15 minutes will make it even juicier. As your pork loin rests, it will continue to cook, so use a thermometer to determine whether it has reached the desired degree of doneness. Medium-Rare: 145-150 degrees F (63-66 degrees C) Medium: 150-155 degrees F (66-69 degrees C) Medium-Well: 155-160 degrees F (69-72 degrees C) Well: 160 degrees F (72 degrees C) Read further: How to Prepare the Ideal Roast Pork Loin
Why Wrap Pork Butt to Begin With? – Although experts are divided on whether or not this step is truly necessary, there are advantages to taking it. First, wrapping the pork butt during the final stages of a lengthy cooking process will help to seal in the juices.
The foil will prevent the rendered fat from spilling over the hot coals and instead keep it where you want it. If left unwrapped, the pork may become dry, which is the last thing you want after spending all day cooking. Wrapping the meat in aluminum foil can also enhance its flavor. Because the pork butt will be exposed to the smoke for several hours prior to being wrapped, the aluminum foil will seal in the flavor and moisture.
Due to the foil’s ability to function as an oven, the wrapping process can also reduce cooking time by several hours. This is the primary reason why some barbecue pitmasters call it the “Texas crutch.”
How long should a 10-pound pork roast be cooked?
For a Larger Pork Shoulder Roast – A larger pork shoulder roast still begins with a brief burst of high heat roasting before being cooked low and slow for a longer period of time. Again, the meat should be tender to the point of falling apart. Use the below time ranges as a guide, begin checking at the shorter end of the cooking time range, and if you need to cook it longer to achieve tenderness, that’s fine.
- Once the meat starts to become tender, check it every 30 minutes until it is completely tender and falling apart.
- For roasts weighing more than 6 pounds, you must add another half of the marinade ingredients to the mixture.
- If your roast weighs 10 pounds or more, you should double the marinade.
- Start the pork roast at 450° for 20 minutes, then reduce the heat to 250°F and continue cooking for 7 to 8 1/2 hours, or until the internal temperature reaches 180°F.
Start the roast at 450° for 20 minutes, then reduce the heat to 250°F and continue cooking for 7 1/2 to 8 1/2 hours, or until the internal temperature reaches 180°F.9-pound pork roast: Preheat the oven to 450 degrees for 20 minutes, then reduce the heat to 250 degrees and continue cooking for 8 to 10 hours, or until the internal temperature reaches 180 degrees.10 pound pork roast: Preheat the oven to 450 degrees for 20 minutes, then reduce the heat to 250 degrees and continue cooking for 8 1/2 to 10 1/2 hours, or until the internal temperature reaches 180 degrees.
