That's a great idea for the leftovers, when ya' got any, that is. I cooked a med-lg roast for the three of us for dinner. DS works a late shift and he did major damage to it when he got in from work so there was only enough left for sandwiches for DH & I for lunch. We're in the midst of DIY remodel and this was a perfect easy to do, no-fuss dish. I made up the marinade and marinated o/night & plopped it in the crock pot the next day. Served it w/ stir fried green beans and some leftover potatoes that I pulled out of the refrig. Oh, and I left the roast whole. The marinade permeated the roast just fine. No doubt also because you cook the roast in the [other half] marinade also. Any way, it's a great dish; wish I had about ten more so easy & delicious meals to get us through this remodel.

Actually, I'd be more comfortable with the pork being put directly into the oven than sitting on the counter to come to room temperature, which is what many recipes call for. The "danger zone" according to the USDA is a window of time the meat is between 40F and 140F. That window of time should be no more than 2 hours. They also suggest a minimum roasting temperature of 325F. It doesn't appear that your mother is going to do this. (shrug) I often "slow roast" at 225F, but usually it's something like the brisket we had on Easter which was brought to 165F in the smoker then finished in the oven at 225F for a few more hours. The fact that the pork has a sell by/use by/best by date of tomorrow doesn't affect the safety, it's still safe to sell and consume. Even the 140F temperature SHOULD be safe, as the health issue with pork has traditionally been trichinosis, which is both rare and eliminated at 137F and if it is cooked to 140F there should be no problem with the meat coming to 145F while resting. There are just too many factors going on here to absolutely say something is safe or unsafe. The oven temperature could be off, and the final temperature will be unknown? If it comes out at 140F I'm assuming there is a thermometer involved. If there is, why not just take the temp again after the meat has rested? So, safety issues aside, the first problem I have with this is that much of the flavor of roasted meat comes from browning, which isn't going to happen at that temperature without searing it first or cranking the heat up at some point. The second problem I have is that the collagen in the pork doesn't break down until 160F, so if it's something like shoulder/butt, it's not going to melt and pull into that tender texture because it won't be cooked long enough. So, if it's a shoulder/butt/etc., I'd cook it low and slow but for a longer period of time to allow the collagen to dissolve and the meat to fall apart. If it's a leaner cut, like loin, I'd sear it first, then cook to temperature. Sous vide is something else entirely. There are still ongoing arguments and testing about why it is safe or not safe. However, it's a method so vastly different from oven roasting that comparison is useless, it's too dissimilar. The question is moot, of course. You've already indicated that your Mother will do it her way. I'm assuming that family members have eaten her food and lived to tell the tale, so they'll eat this too. So, is it optimum? No, it's not. Neither safety nor quality of the final product is what I'd choose to prepare or consume. However, the odds are overwhelmingly in your Mother's favor that it'll all be fine. Annie

This sounds like something we'll like, Angie, thanks.

That mix looks so yummy, Sleevendog! Sally, my notes from last year say 225 convection for several hours, but this seemed like a waste of resources for just 2 pans (and was taking forever), so I bumped the temp up to 275 and although I got a bit of browning, they were still delish :)