i was going to do a low-and-slow pork roast for me and the wife, so i bought a 2.8 lb bone in roast for tomorrow. now we're having friends over, so i bought another one. my question is this: i found a recipe for a 6 lb roast (5 hrs @ 325 degrees, cooking until internal temp of 190), how would my cooking time vary if i cook two small roasts? would it be halved?
i have a decent leave-in thermometer and a thermapen, so i know i can get the internal close - but is, let's say, 3 hours @ 325 enough to get a good crackling on the fat cap and render all the fat?
thanks in advance for any advice.