ARGHHHH Please help a mostly meat virgin

[kwormann]

I am making a pork shoulder Friday and I dont have a roasting pan. I have a broiler pan, can I make it on that (it cooks 12 hours)? I dont think it will fit in my crock pot! Any thoughts?

[DmOrtega]

Originally posted by kwormann
... (it cooks 12 hours)? I dont think it will fit in my crock pot! Any thoughts?

Do you cook it in the oven for 12 hours ??? I think a shallow baking dish will work fine. Just cut the meat to fit or use 2 pans.

[funnybone]

If you mean the broiler pan that comes with the oven, then YES, you can use it. I would just take the top "grate" off. As long as the sides are at least 2" high, and the meat fits inside, you can really substitute any pan - even a dutch oven will do.

[kwormann]

THATS IT!!!!!! I will take the top off the broiler pan:)....yes, it cooks 12 hours in the oven.

[JennieL]

I would by a heavy foil pan from the grocery store and then throw it out. Not too environmentally PC, but think if all the water you'll save by not washing a pan!

[kwormann]

Do you think the broiler pan isnt deep enough?

[vbak]

Kim, I don't think the broiler pan will be deep enough. The meat will ooze wonderful juices. If you buy an aluminum pan, put it on a cookie sheet to give it some stability . What are you making? Vicky

[kwormann]

Well, Im making up a recipe (a good idea with my first time cooking pork????) Anyway, I am going to make little pockets and stuff ginger in them, then make a marinade with dark rum and key lime juice. Trying to make it a bit tropical. Whatya think?

[vbak]

I think it sounds delicious. How big is your roast? How will you serve the meat after it is cooked? Vicky

[kwormann]

7-9 lbs (I pick it up tomorrow).. I am serving it sliced with Tropical Rice (with pineapple and coconut) and fruit salsa, with Asian Slaw on the side. Key Lime Pie is for dessert.

Can you believe it? I moved yesterday, and this Friday it is MY turn to host the weekly dinner party with friends:rolleyes:

[Little Bit]

I've had good success using aluminum foil to wrap things tightly, sealing in the juices and steam. That might help keep things moist.

Also, I saw a recent episode of Good Eats, where Alton Brown made a pot roast that way, with, maybe a cookie sheet for a pan?

Just keep the temperature low and slow.

Let us know how it turns out!

[kwormann]

Little Bit, do you do any basting? Or just put the foil on and forget it? Im going to look up Alton...I love him! I dont have FoodTV with this move....hard to give up!

[vbak]

What time is dinner? I will be there!! It sounds delicious. Now take a DEEP breath and go with the flow. Your friends know that you just moved. Think of it this way: it's a memory maker. Every one will remember tha tyou just moved and provided a wonderful meal. Have fun. Vicky

[kwormann]

8:30:D See ya there.

Im not too uptight. One friend called and offered to bring the appetizer, so that was a help! The pie will e made ahead and the pork will be cooking all day. I just have to make the slaw an hour or so before everyone arrives and then Ill just have to make the rice when everyone is here (Im into cooking as much ahead as I can!)

PLUS I have a wonderful DH that helps (when he doesnt forget!)

[Julia1Pin]

Do you think that this would work with beef or lamb (don't eat pork)?

[Little Bit]

Originally posted by kwormann
Little Bit, do you do any basting? Or just put the foil on and forget it? Im going to look up Alton...I love him! I dont have FoodTV with this move....hard to give up!

I left the BB to watch the new episode of Good Eats tonight, LOL! (This place is addictive!) Garlic for days and days!

No need to baste, but make sure there's some liquid in with the meat.

If you'd like to find out more of Alton's technique, check out www.goodeatsfanpage.com it's a fan site with links back to food tv's site.
There are transcripts of the episodes so you can check technique and things like that.

(I feel sure there's something on the cooking light site about these techniques, somewhere, but I haven't found it yet, mostly because I haven't looked, LOL!! ) :)

Good luck with your dinner!