Slow cooked pork cooking conundrum
May 23, 2014 8:17 AM Subscribe
I've got a 9lb / 4kg pork leg which was set to cook at 225F /110C for around 14 hours (based on guidelines of 1.5 - 2 hours per pound). I discovered the temperature was wrong and now I'm not sure the best way to recover the situation.
posted by Gomez_in_the_South to Food & Drink (12 answers total) 2 users marked this as a favorite
4 hours after putting it in the oven I saw that the oven was set to 320F / 160C. I'm not sure when it was changed (or how, but that's another story). The internal temperature of the meat shows 190F / 90C, in other words it is already cooked through.
I've reduced the temperature back to 225F /110C, but I'm not sure of the best way to proceed.
If I take it out of the oven now, I'm worried the fat will not have broken down, and it will be chewy.
If I leave it in for another several hours I'm worried it will dry out.
I'm planning to warm it on the grill/crisp the outside tomorrow before serving, if that affects the decision.
What would you do?