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Partially Frozen Pork Roast

Hi all. I have a boneless pork roast, about 1.75 pounds. I took it out of the freezer a little late, and I want to cook it for dinner. It's less than half frozen; by the time I put it in the oven it'll probably just be frozen in the middle. How long and at what temperature would you all reccommend I cook it? Thanks.

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( 3 comments — Leave a comment )
charlottesmtms
Oct. 28th, 2009 08:15 pm (UTC)
What a shame that you didn't post this, last night!
If this was posted last night, I would've suggested throwing the completely frozen roast into a slow cooker, fat side up, and either throw in a bunch of salsa verde and chopped garlic, or some water/stock in the bottom and salt/pepper/etc. on the surface of the roast, set on med to med/hi, and let cook overnight. In the am, lower heat to low or low/med, adjust seasoning (or add BBQ sauce/etc, if not doing the verde), let slow cook about 4-6 hours more, then shred and serve as desired.

I know, this is a slow cooker method, but this is also cooking, so ... I'm sure that you could quick thaw in the microwave, but they have a tendency to partially cook whatever you're trying to thaw. Wish I was of more help. :-/
seabeast_ahab
Oct. 28th, 2009 08:21 pm (UTC)
i would sear it on top of the stove after you season it aggressively with salt and pepper, and then put it in a roasting pan with some sliced onions on the top, (a lot of them) pour a beer into the pan, and cover it with foil and cook it at 325 for say 1.5 hours.... it will be fall apart tender.
seabeast_ahab
Oct. 28th, 2009 08:22 pm (UTC)
Oh, and use the pan drippings to make a gravy... the beer makes an awesome base of flavor.
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