Two joints, one oven, how to manage timings?

[EyesDoMoreThanSee]

ok. I can cook. Honest. But none of the cookery books can answer my questions!!

Butcher didn't have a pork shoulder joint big enough for ten people. So bought two joints. One is 0.9kg and the other 1.75kg

The instructions say that it's 45min per 500g and then 40min. The instructions also say that 220 for 30min then 150 for remainder of cooking time. I want to serve the meat warm with stuffing.

I only have one oven and it's gas so not easy to manage the temperature, do I start them at the same time and take smaller out when done? And then bung it back in the oven for half an hour? Don't want the meat dry. Or do I put the smaller one in later and blast the bigger joint a second time?

Confused...

I'd put them in together then take out the smaller joint when it's done and cover it with foil (keeps it moist). Give it a quick blast again for the last 20 minutes or so with the larger one at the end.

Ok, I didn't want to cause anyone food poisoning, always very cautious around pork, I will keep it in the top grill to keep warm.

Do you have or can you get a couple of meat thermometers?

ok, blasted both at same time them took smaller joint out early

it was utterly utterly mouth wateringly gorgeous and due to offer at butchers cost just under £10 to feed everyone well and still a tiny bit left over