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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 ...


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


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



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