Timing my pork!

[LaBelleSauvage123]

Oh wise mumsnetters, if I’m cooking 3 x 1.7kg joints of pork in one roasting tray today, how long should I cook them for? They’re touching, but not squashed together. So far, googling has given me answers between 1.75 and 5.25 hours...

Anyone??? If it’s 5 hours I’ve got to put it in by 8am!

Loin? Shoulder? Belly? Do you want crackling?

Boneless shoulder. Yes to crackling. I usually do the 30 min hot blast at 220 then turn down to 180 for remaining cooking time.

Sorry I can't be more helpful but I suggest putting it in now at full blast and then turning is down as planned. If someone comes back and says 3 hours, it just has a bit longer to rest?
What is the time that has come up most in your research?

I always start hot for 20 mins then turn right down and roast for a minimum of 5-6 hours, works fine for nearly all weights. Then either remove crackling and hoick up temperature and blast for 10 mins or if still attached for last half hour (keeping an eye on it).

I've roasted a whole shoulder for 12-18 hours before and it's been fine, just cook at v low temp

Thanks for your advice. I ended up roasting them for 2.5 hours and then giving the crackling an extra blast at the end. They were perfect. I’ll definitely try the slow cooking method next time though!