how do I roast pork???omg im dim!!lol

shoulder is a nice cut to cook slow in a low oven so i cant see why it shouldnt work in slow cooker - i dont have one myself, but suspect that to cook it overnight you would need some liquid! i am sure slow cooker owners would advise. suggest a little cider or apple juice.
if you do it in normal oven - i would suggest you weigh each joint and give it 25 mins a pound plus a good half hour over. and cook at gas 4. if joint has skin on then lightly oil the skin and sprinkle with a little salt for nice crispy crackling. if skin off - leave it bare until about ten mins before it comes out then spread some honey and or brown sugar over to make a glaze (this is how i do it and its delish - noone refuses the fatty layer!)

Hi notlongnow,

If it's to be sliced for sandwiches it will slice much better from cold so I would roast it this evening if you can.

Put the meat into a preheated oven and cook for 20 minutes at gas mark 9. Then turn down the heat to between gas mark 3 and 4 and cook for 45 minutes per pound. You can cook it covered with foil or not if you are prepared to drain off the juices every half hour or so, otherwise it can make a terrible mess of the oven.. When the meat is cooked let it rest out of the oven for 20 minutes to allow the meat to relax.

Edit: I've ust seen your previous post. If it has crackling cook it uncovered and don't put water anywhere near it. The skin will need to be as dry as possible. Make lots of slits in the skin with a sharp knife to let some of the fat drain away so that it will be nice and crisp. Just before putting into the oven sprinkle some salt onto the skin.


A slow cooker can dry out pork if cooked for too long so if you choose that method do keep an eye on it and again try to allow it to rest and go cold before you slice it.


There are more recipes on these threads that may help:

how to cook boneless shoulder of pork?

Pork Joint In Slow Cooker

Pink

hun - if you want nice really crisp crackling - turn the oven up to 8 or 9 for last half hour - but you got really big joints so you may not need to. have cooked a big shoulder of pork at gas 4 for nearly 4 hours and the crackling was lovely. but - just make sure the joint is cooked not overcooked. an hour before you calculate it should be ready test the joint by inserting a sharp knife - if juices bloody leave the hour - if they are just pinkish - may be ready in half hour - if juices clear - its done! a lot depends you see on the quality of pork - your own oven temp and probably whether venus is in right quarter of universe!!! seriously i have known same weight of meat vary in cooking time by as much as an hour so always start testing meat with knife earlier than cooking time says.