Can you partially roast pork the day before?

Yes, you can absolutely partially roast pork the day before! This is a great technique for large roasts, as it allows you to:

* Reduce cooking time on the day of serving: The pork will be mostly cooked, leaving only a short finishing time.

* Develop more flavor: Slow roasting allows the pork to render fat and become incredibly flavorful.

* Make meal prep easier: You can focus on other tasks while the pork is slowly roasting.

Here's how to do it:

1. Season the pork: Rub your pork with your favorite seasonings, including salt, pepper, and any other herbs or spices you prefer.

2. Roast at a low temperature: Place the pork in a roasting pan and roast at a low temperature (around 250°F) for several hours. You can use a meat thermometer to check the internal temperature, aiming for 145°F.

3. Cool and store: Once the pork reaches the desired internal temperature, let it cool completely. You can then wrap it tightly in plastic wrap and store it in the refrigerator overnight.

4. Finish roasting: On the day you want to serve it, remove the pork from the refrigerator and bring it to room temperature. Preheat your oven to 400°F. Place the pork back in the roasting pan and roast for another 30-60 minutes, or until it reaches an internal temperature of 145°F for medium-rare.

Tips:

* Don't overcook the pork initially: Since you'll be finishing it the next day, aim for a slightly lower internal temperature than you would for fully cooked pork.

* Basting is optional: You can baste the pork with pan juices during the initial roasting, but it's not necessary for partial roasting.

* Rest the pork: After finishing the roast, let it rest for 15-20 minutes before carving. This allows the juices to redistribute.

Enjoy your delicious and flavorful partially roasted pork!