Slow roast pork joint - in two sessions?

[swee'pea99]

I wondered if anyone had any advice on a slow roast pork joint.

Usually I cook it as per Jamie's method - basically, 20 mins hot followed by about six hours on low - which is fine because we generally have our Sunday roast in the evening. But this week it's going to be lunch...which I've suddenly realised will have me needing to get up at 6 in the morning - not my idea of a perfect start to Sunday. So - can I do, say, three hours the evening before, then just leave it to calm down overnight, then stick it on again for another three hours in the morning?

I should say, I first posted this on CycleChat, and most people seem to think I should just reduce the time
to three or four hours, but I don't want to do that. Since I discovered the slow roast recipe, I love to use it: the meat just ends up so much more tender. One person suggested that three hours the night before followed by three the morning after might be dangerous, and I do recall you have to be very careful with pork. Is there anything to that? Don't want to send the guests away full of food poisoning.

Any thoughts? Thanks.

 

[Jessi]

I would actually do the opposite. I would extend the time and reduce the temp. I frequently cook my roasts overnight. I put it on right before bed, keep it on low, and when I get up about 7 hours later, it's perfect! And then it usually reheats well if I need to serve it later on.

So I would recommend doing that. If you think 7 hours is too long, just set an alarm to get up a bit earlier and pull it off the heat. Then reheat later when you're ready.

 

[swee'pea99]

Thanks, but how long is too long? We probably won't be eating till 2-ish, so even if I stayed up pretty late, that would still mean something like 13 hours in the oven, which does just feel a bit excessive.