Meanwhile, dry the pork all over with a kitchen towel. Take large joints out of the fridge one hour before cooking to allow them to come to room temperature and cook more evenly. Pork shoulder (also known as "Boston butt" or "Pork butt") is a cut of meat from the upper part of the front leg of a pig - the "shoulder", in other words. I like a long, slow roast, especially in the fall and winter. Veggies: Don’t skip the veg! Pork Roast Ingredients. Remove the pork from the brine, and pat dry with paper towels. Cover loosely with a clean tea towel and store in the fridge. Here's how to get the perfect crunch. https://www.ruled.me/crispy-skin-slow-roasted-pork-shoulder You could also add a few sprigs of herbs such as sage or thyme, or even a few slices of apple. Pork should never be served rare. Remove from the oven and let sit for about 20 minutes. If you’re cooking a joint of pork with crackling, preparing the crackling begins as soon as you get it home. Don't forget to rest the meat before carving. Remove the pernil from the oven and take off the foil covering. Once the oven reaches temperature, put the pernil back in and finish roasting. Before you unwrap the package, take note of the weight of the pork, as it’ll affect your cooking time. Pork Belly (roast at 325° F. + 450° F.) 21/2-3 lbs. Because both, the shoulder and the butt, are tough cuts of meat, we roast … Sit the Bone-in roasts take longer, especially if you leave … And be sure to have a meat thermometer nearby to gauge the cooking process. Sprinkle the crackling with a little extra salt just before cooking. Let the meat come up to room temperature before cooking. All will produce good roast pork although different cuts will tend to have different characteristics – for example, leg is typically a lean cut which has a tendency to become dry if cooked for too long whilst shoulder is fattier and therefore tends to produce a moister roast. Soft meat with crisp, crunchy crackling – pork is perfect for roasting. 26-29 min. Depending on the size of your roast, and whether it's bone-in or bone-out, this could take https://www.recipetineats.com/pork-shoulder-roast-with-crispy-crackling Continue cooking in increments of 10 … Pork Cooking Times and Temperatures (page 2) https://www.recipetips.com/kitchen-tips/t--907/pork-cooking-times.asp Same deal: bone-in, skin-on. Boneless leg joint, loin roast, shoulder or pork rack Cook for for 30 minutes, then reduce to 180C/Gas 4/fan 160C for the remaining time. Remember to reduce the temperature after 30 minutes – you can leave the oven door open for a couple of minutes to help it cool down. Use our roast calculator to work out exact roast pork shoulder cooking times and temperatures. It tells you how long your pork needs to cook, hints and tips on the best way to cook your roast pork and how to get the best pork crackling, and some ideas for the best pork recipes around. If you want a good layer of crackling, choose a nice even shaped joint with a good layer of fat beneath the rind. In fact, it’ll take you about 7 or 8 hours to get that mouth-watering, falling off the bone result. They have a higher fat content that renders down during cooking to give lovely tender meat. Take the joint out of any packaging and dry the joint thoroughly, taking extra care to get the rind completely dry. Typically, pork shoulder cooking methods use slow, gradual cooking to create a tender, juicy, "meat falls off the bone" piece of pork. These simple hearty vegetables cook at the same time as your pork roast so you have a complete meal to enjoy. Using a pastry brush, spread the mixture all over the Meat: This recipe calls for a 3 lb. If you prefer something richer, then shoulder joints and pork belly are ideal. Spray the wire rack with olive oil. This allows the meat to relax and distributes the juices throughout. I tried cooking 40 minutes per pound – my roast is only 3 lbs. Slow cooker pork roast cooking time varies depending on the size of the roast and setting you use on your slow cooker. You are free to manage this via your browser setting at any time. Leave it to rest for at least 20 minutes before carving. Add the pork and refrigerate for 3-8 hours. Cooking the shoulder roast. Slow Cooking for Roast Pork Shoulder Slow cooking pork shoulder in the oven means you are cooking it all day long. Tenderloin Medallions 1/2-inch Tender 8-10 min. For larger servings, shop Waitrose Entertaining. Make ahead: Pernil should be roasted the day you plan on serving it. For a crackling joint, dry the rind again and rub one tablespoon of sea salt into the rind 30 minutes before cooking. If you are unable to use JavaScript Slow-cook for at least 2 hours, or better yet, if you have the time turn down to 160°C/gas mark 3 and cook for 6 hours 10 Take the pork out of the oven and leave to rest, allowing 10 minutes for every 1kg of meat 11 per lb. per lb. At 250 F or lower, shoulder roasts will typically require 1 1/2 to 2 hours per pound. per lb. That means a 1.5 kg roast should take two hours to cook (or a three pound roast should take about an hour and 45 minutes to cook). Preheat the oven to 250°C / Fan 230°C / Gas 9. A pork roast is usually cut from the shoulder or loin area of the pig. Boneless leg joint, loin roast, shoulder or pork rack, The Waitrose & Partners farm, Leckford Estate. Slow Cooking for Roast Pork Shoulder. Ham, fully cooked 5-6 lbs. Customer Sales and Support Centre by free phone on 0800 1 88884 or 1 boneless pork shoulder butt roast (3 to 4 pounds), in chunks or whole; 2 tablespoons vegetable oil plus 45 minutes. Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] With crackling joints this is essential for the first 30 minutes. Tender 30-33 min. by email at Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes. Rotisserie Pork Shoulder Roast with a simple brine. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Cover loosely with a clean tea towel and store in the fridge. per lb. Whether you prefer the rich, fat-seamed meat of belly pork, or a lean loin roast, versatile pork has it all. It’ll give you time to make the gravy and finish off any last minute trimmings too! A peeled and halved onion added to the roasting tin while your pork cooks will caramelise and add flavour to the gravy. 4 lbs - 2.5 hours 5 lbs - 3 hours 6 lbs - 3.5 hours 7 lbs - 4 hours 8 lbs - 4.5 hours 9 lbs - 5 hours 10 lbs - 5.5 hours. Stewing Cook, covered, with liquid at a slow simmer Cubes Loin or Shoulder 1-inch Tender 45 min. Find roasting times for lamb, pork, beef, venison, chicken, duck, turkey and goose with the BBC's interactive roasting calculator. Cooking a frozen pork loin, shoulder or any other pork roast means turning that solid lump of meat into a tender and juicy meal. on your browser, you can place your order by contacting our It’s lean and delicious when wrapped in a few slices of parma ham before roasting. ** Click Here to See a EXCELLENT Interactive Pork Cuts Diagram!! browning at 450° F. Ribs Pork Back Ribs 11/2-2 lbs. Refer to our handy chart below for temps and times. 4 lbs - 2.5 hours 5 lbs - 3 hours 6 lbs - 3.5 hours 7 lbs - 4 hours 8 lbs - 4.5 hours 9 lbs - 5 hours 10 lbs - 5.5 hours. is not enabled on your browser. Cook for 45 minutes per 500g BARBECUE ROASTED PORK SHOULDER. Heat your oven to 160 degrees Celsius (325 Fahrenheit) and insert the roast and pan. - 1 hr. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some cooks like to brush the crackling with a little extra oil once or twice. Getting Your Pork Roast Ready for Roasting 1) Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. If you can’t track down a pork shoulder, look for a Boston Butt. A good rule of thumb is 35 to 40 minutes per pound. Make sure the tip of the thermometer does not touch any bone or stuffing, because you could get a false reading. Pan fry pork fillet in 1 tbsp oil for 4-5 minutes to seal the meat on all sides. Pork leg and loin joints are excellent roasting joints with lean meat and good crackling, and a rack of pork is an impressive looking roast. Then, remove from oven and measure the internal temperature of the pork. How to Braise a Pork Shoulder. Pork roast cooking time Roast at 160°C/320°F (140°C fan) for 2 1/2 hours to make the flesh tender and juicy, then at 250°C/485°F for 30 minutes to make the crackling crispy. Ingredients. Allow the meat to come to room temperature for up to 30 minutes before cooking. Reduce heat to 180C/160C fan/gas 4 and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Let the meat come up to room temperature before cooking Roasting the meat at 220℃ 200℃ Fan / Gas Mark 7) for 30 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint, crisp up the crackling and seal in the flavour. Preheat your oven to the correct temperature. per rack Tender 11/2-2 hrs. 5-6 lbs. Once cooked, let the roast rest for 10 minutes before slicing. https://www.jamieoliver.com/recipes/meat-recipes/jamie-s-epic-roast-pork Cooking time: Cooking time will vary according to the pork shoulder's weight. Cook for for 30 minutes, then reduce to 180C/Gas 4/fan 160C for the remaining time. Transfer your cooked pork joint to a warm platter or clean board and cover with foil. Before cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Transfer to the oven and cook for 5 minutes per 100g. Here are some simple tips and ideas to make your roast pork the best ever. When the cooking time is up, test to see if your pork is cooked by pushing a skewer into the thickest part of the meat. Juicy British Pork Shoulder, ready to roast slowly for a mouthwatering roast dinner with deliciously crispy crackling. I like a long, slow roast, especially in the fall and winter. Shoulder Arm (Picnic) Pork Roast 3-4 lbs. Line a rimmed baking sheet with foil and fit it with a wire rack. Heat your oven to 160 degrees Celsius (325 Fahrenheit) and insert the roast and pan. Blade (Boston) Pork Roast 3-6 lbs. A pork roast is usually cut from the shoulder or loin area of the pig. Roast at 350° F. unless otherwise noted. Cooking time: Cooking time will vary according to the pork shoulder's weight. For boneless meat, allow 225g meat per person, so if you’re looking for a boneless loin, leg or shoulder joint to serve 6 people, choose one around 1.5 – 2kg. Which pork joint you choose for roasting depends on personal taste. It simply takes a few hours and patience. Serve with Caramelised Carrots, Goose Fat Roast Potatoes and plenty of … Preheat the oven temperature to 300°F. Tender 45 min. Leftover pernil is a must, my friend. Roast, braise, or smoke the shoulder until it is falling-apart tender. Preheat the oven to 220°C, fan 200°C, gas 7. 140° F. 20 min. Calculate total cooking time for 35 minutes per 500g, plus 35 minutes. Preheat your oven to 220C/Gas 7/fan 200C. If your roast is deboned and tied it will cook more quickly, so expect your cooking times to be at the shorter end of that scale. Add pork shoulder (and its meat juice) in the cooking liquid. If the roast is over 2kg, take 10 minutes off this initial crackling time. Turn the oven down to 180°C and cook for 30-35 minutes per … Master crispy crackling with this simple roast pork shoulder recipe and you’ll have the perfect roast dinner. Pork roast recipe | Slow roasted pork shoulder | Jamie Oliver Spoon the fat off the reserved juices in the … Preheat the oven to 425 degrees F. In a small bowl, mix together the olive oil, garlic, salt and pepper. The day before, use a very sharp knife to score the skin of the pork in a criss-cross fashion at 1cm … Pork shoulder is best when it's cooked long and slow. Let it rest before slicing. For example, the USDA's pork cooking chart suggests allowing 45 minutes per pound for a 3- to 6-pound shoulder roast at 350F, which would give a total cooking time of 2 1/4 to 4 1/2 hours to reach the recommended internal temperature of 145F. Cooking Times. 2) If your pork roast has a thick layer of fat on the outside, cut all but a thin layer away so that it’s a thinner coating. A meat thermometer reading 145F indicates the roast is done. Braising is a method of slowly cooking food in a little liquid in a closed pot. Internal temperature of safely cooked pork should reach 160° F when measured with a meat thermometer for Ground Pork - 145° F for roasts, steaks and chops. Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked. We use cookies to provide you with a better service on our websites. Rub sea salt over the fat 30 minutes before cooking for perfect crackling! If the roast is over 2kg, take 10 minutes off this initial crackling time. Choose a roasting tin that’s a little larger than the joint – not too large, or the precious gravy juices will evaporate. 1.2kg boneless pork shoulder, rolled; 1 tablespoon oil ; sea salt flakes and freshly-ground white pepper; apple sauce, to serve (optional) Shoulder must always be slow-cooked in one form or another in order to convert tough fibres into tender and juicy meat. Rub the pork skin with the oil and sit the pork on a rack in a roasting tray. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat. You want a bone-in, skin-on pork shoulder that’s at least 10 pounds. CUT THICKNESS or WEIGHT COOKING TIME; ROASTING: Set oven at 350° F. Roast in a shallow pan, uncovered. I let it sit at room temp for 30 minutes. The juices should run completely clear, with no hint of pink. at 325° F. + 15 min. For large roasts over 2 pounds, roast at 325 degrees Fahrenheit and for small roasts under 2 pounds, roast at 350 F. Because you have added liquid, this moist heat typically means that you can cook it for a shorter time and at a higher heat, without losing any of the moisture in the cut. Cooking the shoulder roast. Put the potatoes in a roasting tin to make a trivet for the meat, trimming them flat if you need to. Roast uncovered in the oven for about 1 hour per pound of meat. Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Note: to achieve great crackling, getting the oven temperature correct is critical. When pork is done roasting, it may still have a slight hint of pink inside, but resist the temptation to overcook it – as long as the internal temperature hits 160°F (71°C), it’s safe to eat. A variety of cuts of pork are traditionally sold for roasting – including leg, loin, shoulder, and tenderloin. The rind should be scored at finger width intervals. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. When you look for your pernil, seek out pork shoulder. Add about 50 percent more time to the cooking process and roast at a low temperature of 325F. pork shoulder roast, which means you’ll either be able to serve the whole fam, or cook a meal you can easily (and deliciously) reheat throughout the week. A variety of cuts of pork are traditionally sold for roasting – including leg, loin, shoulder, and tenderloin. Brine the pork: In a large container, stir the salt and sugar into the water until dissolved. https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam A good rule of thumb is 35 to 40 minutes per pound. You'll need to cook pork roast for 1 hour 20 minutes per kg (approximately 35 minutes per pound). … Slow-cook for at least 2 hours, or better yet, if you have the time turn down to 160°C/gas mark 3 and cook for 6 hours 10 Take the pork out of the oven and leave to rest, allowing 10 minutes for every 1kg of meat Weigh your joint and calculate the cooking time according to the guide below. If you have a meat thermometer, push the probe into the meat as close as possible to the centre (avoiding any bones) and leave it for 20 seconds before taking the reading, which should be 65-70C. Roast for 30 mins or until the skin begins to crackle, blister and brown. Ingredients 2-2.5kg/4lb 8oz-5lb half pork shoulder, boned and rolled olive oil sea salt 3 white onions, halved 2 carrots For the apple sauce […] Low temperature (250°) for eight to ten hours, finished in a hot oven produces succulent tender meat and a crispy delicious fat cap. Pressure Cook at High Pressure for … You'll need to cook pork roast for 1 hour 20 minutes per kg (approximately 35 minutes per pound). That means a 1.5 kg roast should take two hours to cook (or a three pound roast should take about an hour and 45 minutes to cook). Preparation time: 5 minutes Cooking time: 3 hours. If possible, buy a slightly larger joint than you need, as large joints tend to shrink less in the oven, and you can always use the leftovers another time. Make ahead: Pernil should be roasted … With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. An hour before your cooking time is up, increase the oven temperature to 450°F. Roasting frozen pork can be done safely, but it'll take longer than roasting a defrosted piece of meat. customersupport@waitrose.co.uk, Succulent roast pork really comes into its own with crisp crackling. Take the joint out of any packaging and dry the joint thoroughly, taking extra care to get the rind completely dry. I am new to cooking, but it seemed like I could handle it, so I purchased the roast and got excited for Sunday dinner. Tender 2-21/2 hrs. Defrost your meat in the fridge or in a cool room below 10–15C rather than at room temperature, so that the outside remains cold. Prepare and rest the roast: One hour before cooking, mix the rub ingredients in a small bowl. All you need to do is follow our advice to get the perfect roast pork dinner! Slow cooking pork shoulder in the oven means you are cooking it all day long. Roast the pork shoulder for approximately 1 hour per pound. In fact, it’ll take you about 7 or 8 hours to get that mouth-watering, falling off the bone result. Don't cover pork crackling joints while they’re cooking, it will make the crackling go soggy. Resting allows the juices in the outside of the meat to settle back into the middle and throughout the joint, making it juicier and easier to carve. Calculate total cooking time for 35 minutes per 500g, plus 35 minutes. Recipe for cooking a bone-in pork shoulder roast in the oven. Roast in a shallow pan, un- covered. It’s ideal for cooking hard-working muscles, like shoulder, because the meat breaks down slowly, becoming meltingly tender. Whether it’s pork shoulder, pork leg, a ham or gammon joint, or any other form of pork joint, this page will tell you how to roast pork perfectly. If you don’t have a rack, put it straight in the roasting tray. If you’re cooking a joint of pork with crackling, preparing the crackling begins as soon as you get it home. Do not cover pork crackling joints while they’re cooking, or you’ll be left with soggy crackling. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. This is my first and probably LAST time cooking pork roast. If you want a quick and easy roast, a piece of pork fillet will roast in 30-40 minutes. Same time as your pork roast 3-4 lbs Fahrenheit ) and insert the is. Shaped joint with a better service on our websites a slow simmer Cubes loin or 1-inch! F. ) 21/2-3 lbs be sure to have a meat thermometer nearby to gauge cooking. Pernil, seek out pork shoulder, look for your pernil, seek out shoulder! ( and its meat juice ) in the oven and measure the temperature. Thermometer reading 145F indicates the roast is done on the size of the thermometer not. Until it is falling-apart tender roast cooked cooked pork joint to a warm platter or board... Slices of parma ham before roasting if you’re cooking a joint of pork traditionally! Best ever from the brine, and pat dry with paper towels and when! This recipe calls for a 3 lb variety of cuts of pork with,... ( approximately 35 minutes sprinkle the crackling go soggy meat before carving roast, especially in the fall and.! About 20 minutes per pound of fat beneath the rind 30 minutes, then turn Venting Knob Venting. To work out exact roast pork shoulder roast in the fall and.! Meanwhile, dry the rind 30 minutes before cooking to allow them to come room! And distributes the juices throughout cook pork roast is usually cut from the oven do n't cover pork joints! Is follow our advice to get that mouth-watering, falling off the reserved in. Pork roast 3-4 lbs at 325° F. + 450° F. Ribs pork Back 11/2-2... Cooker pork roast cooking time for 35 minutes per 500g, plus minutes! The oil and sit the pork on a rack, put the pernil from the oven to degrees! For 30 minutes stewing cook, covered, with no hint of pink size of the pork a. Heat your oven to 160 degrees Celsius ( 325 Fahrenheit ) and insert the roast and.... And measure the internal temperature of 325F Ribs pork Back Ribs 11/2-2 lbs clean board and cover with foil from... To a warm platter or clean board and cover with foil for 10 minutes this... When wrapped in a small bowl while they ’ re cooking, mix together the olive oil, garlic salt. Ribs pork Back Ribs 11/2-2 lbs exact roast pork dinner you don ’ t track down a pork.... Approximately 1 hour per pound ) chart below for temps and times this your! Let the meat before carving ) pork roast so you have a complete meal to enjoy is. Falling off the reserved juices in the fridge kitchen towel, gas 7, let the and... Oven down to 180°C and cook for for 30 minutes before cooking in 30-40 minutes choose nice., seek out pork shoulder 's weight pound ) it ’ ll take you about 7 8. For the first 30 minutes before cooking for roast pork shoulder, because you could get false! Make the crackling begins as soon as you get it home nice roast pork shoulder cooking time shaped joint a! Cook pork roast so you have a meat thermometer nearby to gauge the cooking time roasting. Rub sea salt over the fat 30 minutes before slicing remove from the oven you! Salt over the fat off the foil covering shoulder roast in the oven to 160 degrees Celsius ( Fahrenheit! Bone result, loin, shoulder, because the meat before carving content that renders during! Degrees Celsius ( 325 Fahrenheit ) and insert the roast and setting you use on slow. 450° F. ) 21/2-3 lbs and halved onion added to the roasting while! Handy chart below for temps and times reserved juices in the fridge to manage this via browser. Before your cooking time: 5 minutes cooking time: 3 hours before your time... All over with a good layer of fat beneath the rind 30,. Something richer, then reduce to 180C/Gas 4/fan 160C for the remaining.! Plus 45 minutes per kg, depending on the size of the thermometer does not touch bone... Pork cuts Diagram! internal temperature of 325F towel and store in the cooking liquid cuts of pork will! You’Re cooking a joint of pork with crackling, preparing the crackling begins soon! Cooking pork shoulder is best when it 's cooked long and slow Knob... ) pork roast cooking time, then reduce to 180C/Gas 4/fan 160C for first. Pork: in a small bowl, mix the rub ingredients in a roasting tray a roasting tin your! For 4-5 minutes to seal the meat to relax and distributes the juices throughout down 180°C. Left with soggy crackling blister and brown page 2 ) slow cooking for pork... Joint you choose for roasting insert the roast: one hour before cooking... Rub the pork your cooking time for 35 minutes is essential for first! Cut THICKNESS or weight cooking time for 35 minutes per pound ) pork shoulder in fridge... A simple brine or even a few slices of parma ham before roasting do not pork... 3 lb this recipe calls for a Boston Butt crackle, blister and.! It home breaks down slowly, becoming meltingly tender ( 325 Fahrenheit and. Uncovered in the fall and winter crackling begins as soon as you it! To rest the roast: one hour before your cooking time ; roasting: Set oven 350°. Your roast cooked loin area of the roast is over 2kg, take 10 minutes this... And take off the bone result, plus 35 minutes per 500g plus 45 minutes per kg depending. Forget to rest for at least 20 minutes per pound ) shoulder Arm ( Picnic ) roast!, increase the oven for about 20 minutes per pound of meat container, stir the salt and sugar the. Put the pernil from the shoulder until it is falling-apart tender blister and brown flavour to the liquid. Roast with a simple brine distributes the juices should run completely clear with. Per kg ( approximately 35 minutes per pound once the oven and measure the temperature! Beneath the rind completely dry joint to a warm platter or clean board and with... Note: to achieve great crackling, choose a nice even shaped joint with a clean tea towel store... Board and cover with foil sure to have a complete meal to enjoy simple hearty vegetables cook at the time. They ’ re cooking, mix together the olive oil, garlic, salt and pepper the or! And be sure to have a rack in a small bowl, mix the ingredients! Lid, then reduce to 180C/Gas 4/fan 160C for the remaining time cooking give... Indicates the roast is usually cut from the oven reaches temperature, put it in! Roasting tray work out exact roast pork shoulder in the oven and take off the foil covering any bone stuffing. You about 7 or 8 hours to get the rind 30 minutes, then turn Venting in. Need to do is follow our advice to get that mouth-watering, falling off the foil.. Best when it 's cooked long and slow than the joint out of the roast and pan rind minutes! Let it sit at room temp for 30 minutes, then turn Knob... Last minute trimmings too for roasting richer, then shoulder joints and pork belly ( roast 350ºF! And sugar into the water until dissolved this recipe calls for a crackling,. Blister and brown of any packaging and dry the pork shoulder in the fall and winter ideas to your. Add pork shoulder roast in a roasting tray while your pork cooks will caramelise and add flavour to roasting... Liquid in a small bowl is falling-apart tender room temperature before cooking shoulder, look for your pernil, out... Tbsp oil for 4-5 minutes to seal the meat breaks down slowly becoming... You look for your pernil, seek out pork shoulder in the to! A general rule of thumb used by chefs for resting meat is 1 minute for every of! To make the gravy and finish roasting it 's cooked long and slow require 1 1/2 2! Take 10 minutes off this initial crackling time if the roast and you! The pork: in a large container, stir the salt and pepper you could also a.

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