How to Convection Cook a Pork Shoulder Roast

A convection oven cooks foods more rapidly.

The difference between a convection oven and a thermal or conventional oven is that a convection oven has a fan inside that continually circulates the air. This speeds up the cooking process and allows items prepared at lower temperatures to cook 25 percent faster. The food also cooks more evenly, which allows foods to retain more of their natural flavors and meats, like pork shoulder roasts, to retain more of their juices.

Things You'll Need

• 4 lb. pork shoulder roast
• Seasonings
• Roasting pan with rack
• Meat thermometer
• Cutting board
• Aluminum Foil

Instructions

1. Rub the pork shoulder roast with your choice of seasonings. Seasonings that go well with pork include anise, basil, coriander, cumin, dill, fennel, rosemary, sage, tarragon and thyme.

2. Place on a rack in a large roasting pan with a small amount of water in the bottom. Roast on the center rack of a convection oven at 325 degrees Fahrenheit for 90 minutes or until a meat thermometer registers an internal temperature of 160 degrees Fahrenheit.

3. Transfer the roast to a cutting board. Cover loosely with aluminum foil. Let stand 10 minutes before slicing.

Tips & Warnings

• You can marinate the roast for a few hours or overnight before cooking.

References

• Fine Cooking: Convection Ovens
• Meals For You: Using Herbs with Pork
• Canadian Living: Garlic Pork Roast Recipe