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Dave Cuntz
Executive Chef
The Historic Strater Hotel
Durango, CO
www.strater.com   

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Cooking at a lower temperature (at minimum 200° F) will result in a roast that is more tender and flavorful. It will take longer to cook but the results will be worth the wait! Try searing the outside of the roast, or placing the roast in a high temperature oven for 30 minutes, then reduce the heat.


Sterling Silver® Pork Roasts are delicious when brined or rubbed with a pesto or dry Texas rub and grilled over indirect heat. Also try stuffing your roast with prosciutto and cheese!


Before cooking, we suggest “frenching” the rack of pork. Simply cut the meat away from the end of each rib, so that part of each bone is exposed at the ends.


Remember to let your roast stand for 15 to 20 minutes after removing from the oven or grill for optimal tenderness, juiciness. To achieve the desired serving temperature, I recommend removing when the internal temperature range is between 130-145° F. This will be sooner than you think, but the meat will continue to cook while at rest to reach the recommended 160° F serving temperature.


When carving, it’s important to begin with a sharp carving knife. Don’t forget to also have a fork to hold the roast while carving. For uniform slices, hold the knife at the same angle for each cut. Carve roasts into thick or thin slices as desired.

 

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