Pork shoulder - it's all right pink in the middle isn't it?

[purpleturtle]

I am paranoid about pork, since I had a rather violent reaction to undercooked (practically raw) pork chops as a child.

Thought I'd treat the family this weekend (it's been met with cries of "Why do we have to have a roast dinner every week?" from DD).

Anyway - said joint has been in the oven for about an hour and a half. It looks fab - but is still pink in the middle. I think this is probably OK, but need your reassurance, please and thank you.

Whilst i've seen TV chefs say otherwise,I never serve under cooked pork becuase of an apparent risk of worms etc.

I'd give it a bit mor time tbh

Personally I wouldn't. I know a lot of chefs say to serve pork pink now, but I think it's one of those meats that needs cooking through. I remember the reaction a friend had after a hog roast: we were all ok, but she'd been picking out the rare bits and oh my God! She puked her way through the night.

Happy eating

Ok. Veg aren't ready yet, anyway (I sat down and 'forgot' to get back up again). Will leave it in there.

Stop it!

I told you I'm already paranoid.

Def NOT with pork. My dad had an employee and his wife who ended up in hospital in intensive care for weeks because of under- cooked pork. Never take a chance with it. Worms is the least of your worries.

So what colour will it go in the middle when it's cooked?

A lovely shade of grey. Seriously, so long as no longer pink and no blood in juices then you'll be right as rain .

OK. Well we've eaten it - it did still have a pinkish tinge, but it was very hot right through. If you never see me again you know what happened...