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Pork roast and yam roast gone wrong.

post #1 of 7
5/22/06 at 1:18pm
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Has anyone tried roasting pork and yam, and ended up with a tough pork and uncooked yams after 2 hours in the oven at 350 degrees. I'm wondering if there are any chemical reactions caused by this combination. Thoughts?
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post #2 of 7
5/22/06 at 1:59pm
You haven't given the size of the pork, what part of the pig it's from or what size and or treatment you gave the yams. All of this is as important as what temperature you roasted the pork.

I don't think that there would be any chemical reactions between the yams and pork, though. I would suggest smaller pieces of yams, without the skins in the future. (the skin is OK if you're baking yams like baked potatoes, but otherwise, unnecessary).
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post #3 of 7
5/22/06 at 2:58pm
Hi everyone,

I'm moving this to Cooking Questions since it's not a good fit for the Welcome Forum.

Come on back and introduce yourselves! We'd like to give you a proper welcome.

Mezzaluna
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post #4 of 7
5/22/06 at 7:11pm
Two hours is hardly enough time for pork to get tender. Two hours is, however, long enough to cook your yams. Two things, either your yams were ice cold when you put them in the oven or your oven is not calibrated properly.
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post #5 of 7
5/22/06 at 7:53pm
did you wrap the pork around the yams?
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post #6 of 7
5/22/06 at 8:15pm
Kuan, if that roast was a loin roast 2 hours would have been more than enough
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post #7 of 7
5/26/06 at 3:00pm
Thinking it didnt cook itself long enough. General rule of thumb on pork butts and picnics is 180-185 internal temp for sliceable..195-200 if you want it falling apart as in whut the yankees call pushed pork. Also make sure it pass the poke test. That is poke it with a sharp object..fork or whutever to see if it like you want it to be. If it aint..keep on cooking it till it do pass the test.

bigwheel
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