Roast pork disaster!

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Suziekettles

Roast pork disaster!

Hello. Yesterday we had roast pork and trimmings rather than traditional turkey. I have only roasted pork a couple of times many years ago, so with no real experience I followed the instructions on the M&S box which are the same as Delia's..
It was ready scored,I dried the pork, painted with a bit of oil & sprinkled liberally with salt, then put it in an empty roasting tin.
At the end of cooking juices that had collected in the tin were carbonised,no chance of using them for gravy. And the crackling hadn't crackled,i was so disappointed!! When i peeled the crackle layer off the top it left a layer of fat that looked horrid, i scraped this off and ended up turning the piece of meat over as the base looked more attractive!
What should i have done?
Thanks in advance.

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foxylady

roast pork disaster

What a shame hope it didn't spoil your xmas lunch too much. We only ever cook shoulder pork sitting on a bed of root veg with cider added to catch any juices from the pork. Lovely gravy! Cooked very slowly on Gas 1 for hours (a least 5) until it can be pulled apart with a fork. If the crackling needs more heat we cut it off and return to a very hot oven till crackled, sometimes under the grill but this needs watching as it soon burns. No doubt others will have their own tried and tested methods. Better luck next time! Happy Christmas and New Year. xxx

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Welshcookie

Roast Pork

I am sorry to tell you, but you will get good pork that crackles from a traditional butcher. I doubt a joint of pork from any supermarket will measure up to what you can buy from a real butcher.

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Lizzie Lancashire

Roast pork

What a pity, but I'm sure it tasted good anyway. I agree with Welshcookie that it needs to be good quality pork, but I'd have thought you'd be safe enough with M&S - I've had excellent results with Booths' supermarket pork. I've also used a similar method to Foxylady in the past - if there's no crackling evident when it's time to take the pork out to rest, I've removed the rind/fat and put it back in the oven in a roasting tin (or even in with the roast potatoes if there's room), and it usually puffs up quite happily in the last 20 minutes.

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Suziekettles

My pork

Thanks for your replies. I like the sound of the long slow cook and feel the need to have another go! Other half does not eat meat so most of the time we eat a veggie diet, meat saved for high days and holidays! I should have done a bit more research pre cook. I'm sure you are right about the butcher,our only local one is free range/organic and eye wateringly expensive, when I buy so rarely its hard to build up a rapport and the supermarket feels easier.
Many thanks!

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Welshcookie

Roast Pork

If you have a decent butcher use him!
Christmas only comes once a year (thank Goodness) so isn't it worth spending the extra to get a decent bit of meat?
I really think the way to go is buying less meat (maybe), but better, more humanely reared meat. I haven't bought any supermarket meat for some years, for several reasons. My butcher writes up the supplier of his meat on a blackboard, every week. He knows the suppliers personally and buys the beasts himself.
His business looks to be expanding.

 
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