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Without a thermometer (which I personally do not own), the other way of testing pork to make sure it is sufficiently cooked is to pierce it with a fork or skewer in the thickest part. Check this extract from recipetips.com: Piercing: Another method for testing doneness is to prick the cut of pork with a fork or the tip of a knife and check to see if the ...


30 minutes. Provided you have some space between them so the air can circulate, it doesn't matter how many you roast at once.


I cook mine in the smoker. Two hours at 225F take out at 145F/ nothing better.

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