This problem involves using heat-transfer principles as a guide for cooking a pork roast. 

The roast is to be modeled as a cylinder, having its length and diameter equal to each other, with properties being those of water. The roast weighs 2.25 kg.

Properly cooked, every portion of the meat should attain a minimum temperature of 95°C. If the meat is initially at 5°C and the oven temperature is 190°C, with a surface coefficient of 15 W/m² · K, what is the minimum cooking time required?