Pork Joint...

[Baby_Sham]

Hi all. Just a quickie,

I'm cooking a pork joint. It says to cook for 2hrs 34min and has been in for 1hr 25mins.
However, it's starting to look very 'cooked' (180) so would it be ok to cover with foil for the remaining time, or should I just leave it as it is?

Don't want to give the kids food poisoning!

Ta very muchly :-)

[grasscarp]

Too late to help. Probably would have done same. Hope it worked out.

[jack daniels]

have you stabbed it deep with a knife to check for pink juices? if not pink then done else continue cooking covered with foil but that might give you soft crackling.
you could take the crackling off the joint, put only that back in the oven on full heat until crisp

probably too late now - sorry

HTH

Anna x

[Old_Geezer]

I suspect you'd be unlikely to poison anyone. Bacteria will tend to be on the outside of the joint and that temperature for that time should kill them. Your main concern is probably about drying the meat out. I trust all went well.

[Baby_Sham]

I decided against the foil, and just kept it in.
Crackling was rock solid, nearly broke a tooth, but the joint itself, once cut, was absolutely fine... albeit a little dry.

Thanks very much :-)