...into the oven and set it on convection roast. Preheated the oven to 400 but when I put the meat into it, I lowered the temp to 350 (was thinking of 325 but what the heck). I am figuring on 3 to 4 hours of roasting - not too sure since I am unfamiliar with roasting in a convection oven; with the fan on. I figure it will cook faster than if the fan was turned off. We have had the oven for a few years now but I sure have not been cooking all that much over the past several years. Not all that worried though - after all - what could be easier than a pork roast?
Bought it at Costco, there were two in the package, total weight was 14 pounds. Took out the one, salted it, put some spices on it, stuck it with a bunch of tooth picks to hold it together where it was a sloppy cut on one end, then stabbed it with two meat thermometers. When they hit 175, the pork should be done. I will do one more thing to it other than carve and eat it, I probably will baste it with German bier as it roasts. I am enjoying one of the biers right now, they are actually better tasting when there is some meat, of one sort or another, roasting in the oven. (Absolutely no pun nor slur intended, so please do not go there).
The other half of the meat, had to cut it in half to get it into two one gallon zip-lock bags and into my freezer. That roast, now two roasts, will hit the grill sooner or later for smoking and or roasting.
Now time for me to enjoy that bier - well not quite yet. First, I will set the alarm on my phone to wake me before the roast should be done so I can check on it and baste it. I am doing that in case I doze off - don't want to burn down the house.
All the best,