Can I cook THIS 800G pork boneless leg joint on gas S (slow) setting?

young codger

When I cook a beef steak for example, I seal/brown  it first in a hot frying pan. I then wrap the steak in foil and give it about 5 minutes on gas 7 in the oven top shelf. I then turn the gas down to setting S (slow) for the remaining 1hr 50min. The steak is always tender regardless of the cut.

But what about this pork joint? I want to try the same procedure, but for a longer period. I am guessing 4hrs or 5hrs max. Remember that in foil the heat builds & increases.

Also, although fresh not frozen, is it a good idea take it out of the fridge about  an hr before cooking,

What do our kitcken wizzards think?

Busy-Lizzie

I've done that with lamb and pork, but in an electric cooker.

For pork, after sealing it in a hot pan, then seasoning it, I put chopped onions and sage on the foil then the pork then more onion and sage then I pour a small glass of white wine into the foil, then I wrap up the foil and put it into a hot oven for about 15mins then turn the oven down quite low and leave for about 5 hours. I use the juices in the gravy and the joint is tender, like pulled pork.

fidgetbones

I stuff pork loin joints like that in a pyrex dish with the lid on and give it about an hour on 200C.  It then slices very easily.

young codger

Good ideas there-thank you. I best cook it tomoz or Sat. Time is getting on a bit for starting today. I like to eat some while still hot. If I start it about 2pm or 3pm latest that will be a nice evening  dinner, plus roast pork sarnies for a couple of days . 

Pete.8

I always let big joints of meat come up to room temp before cooking - somewhere between 1-2 hours. With pork it also dries out the skin a bit for good crackling if you were going to roast it.
A cheap but invaluable bit of kit is a meat thermometer - I bought one off ebay for about £5. It takes the guesswork out of it. When you think it's nearly done check the internal temperature then you can estimate how much longer it may or may not need.

I often buy a chicken to roast - the instructions say 1.5 hrs. I use a core temp. sensor that came with the oven and the chicken is usually ready not long after 1 hr has passed.
I tried once for 1.5 hrs and it was very dry.

Fairygirl

In the current climate re prices of energy - gas or leccy, it's worth having other things in the oven if you're going to have it on for that length of time. Root veg cooked for a while at low temp is great for soup, and you can also freeze some of the veg if you don't need it all at one time. 
I've been doing roast chicken in the air fryer @Pete.8 and it's also quicker. Smaller space to heat up. If I do it in the normal oven - I do it on a bed of veg with stock, then uncover for half an hour at the end. Works a  treat, and your gravy is almost made 
I'd say the chickens are smaller too- we haven't been doing roasts for a while, but the medium chicken I got at C'mas would have been labelled small a year ago. 

Loxley

If in doubt, cooking instructions on reverse of label!

tui34

Hi @Busy-Lizzie   Could I do it in the slow cooker instead of the oven?  Sounds lovely!

young codger

@Pete.8
"When you think it's nearly done check the internal temperature then you can estimate how much longer it may or may not need".

Thanks Pete. 
I believe I still have a digital  food thermometer that I got to prevent over heating  cooking oil.

What temp should I be aiming for with the pork joint when I think it may be done?

Pete.8

There are lots of charts on the web for all sorts of meat
For pork loin well done is 77°C, medium 71°C and medium-rare 63 °C
I'd go for about 75c. Lower temps it's juicer but often a bit pink if you prefer it that way.
I only use lower temps with pork tenderloin.

The probe needs to go into the centre of the joint for accuracy.

Don't forget to rest it before using it - at least 15mins for a joint that size

Busy-Lizzie

tui34 said:

Hi @Busy-Lizzie   Could I do it in the slow cooker instead of the oven?  Sounds lovely!

I don't have a slow cooker, but I don't see why not.