Roast and Rewarm

If you asked me, I’d have advised against cooking a roast and rewarming it hours later. But as it turns out, it depends on what cut you’re roasting.

When guests were coming to visit for a few days this week, I decided to finally try the New York Times recipe for “fake” porchetta (link to recipe below), which calls for roasting a pork shoulder for at least 2-1/2 hours. If you’re thinking that that’s a crazy thing to do when the thermometer is pushing 90 degrees, I agree. In addition, it would mean I’d be tied to the stove for several hours before dinner, instead of being free to show my guests a good time.

So despite some recommendations to the contrary from people to whom I’d turned for advice, I roasted the meat early in the day, covered it and left it on the counter. Then hours later, I sliced half of the boneless 6-1/2 lb. roast and rewarmed it at 350 degrees for about 20 minutes, covering it for the first 10.

It emerged pink and juicy, and I can’t imagine that it would have been better if I’d served it right out of the oven. But pork shoulder is very fatty and very forgiving. I wouldn’t want to try the same thing with pork loin or prime rib.

cooking.nytimes.com/recipes/1017068-porchetta-pork-roast

2 Comments

  • 1
    ann j. anderson
    September 20, 2015 - 10:17 pm | Permalink

    Hope your guests enjoyed the dinner and hats off to any hostess or host who experiments and carries it off. Many more feasts to come I hope. Ann

    • 2
      admin
      September 21, 2015 - 3:02 pm | Permalink

      Dear Ann,

      The Porchetta was a hit with our guests. I was lucky! I don’t really advise others to do as I did. Experimenting for company isn’t a good idea. I think you agree. Thanks for writing! THH

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