roast pork shoulder?

Trishh_2

I agree with the slow cooker method. I normally brown the joint off, all around, then just bung it in the SC with some chopped carrot, onion, garlic & mixed herbs and about half a cup of boiling water. Cook on low/med for 6-8 hours, depending on weight. The meat is soooooooo tender it falls apart and is really tasty.

Loads of juice comes out of the joint and makes lovely
gravy once you thicken it. This is the only way I cook pork & beef joints now. No more Tough meat!!!!! :j

thriftmonster

I agree with the standard slow roast - couple of hours at 160 - make some little holes all over first and stick little bits of garlic in

Psykicpup

http://www.bbc.co.uk/food/recipes/database/porkwithstoutpeppera_74616.shtml

absolutly love this recipe! You just HAVE to try it. Cheap joints of pork work best for this ! and no you cant taste the anchovies or the prunes:)

elljay20

hiya everyone.

as above.
it weighs1.59kg and basically i want to cook it so it's really, really tender. like the meat just falls apart.
i know i need to cook it for a long time to do this but then how do i get crackling? how do i do it please!

Newgirl_2

I cooked one in my slow cooker yesterday. I put it in with a little bit of water and a sliced onion, at about 10am on full power. I would say it was cooked too early, ready at abotu 4pm, so next time would put it on low for the same time.

If you still want crackling, cut the rind/fat off before you put it in the slow cooker and put it on a baking sheet. Brush with olive oil, rub in some coarse salt and roast on high until starts to bubble. Turn it down a little (gas mark 5/7 in my oven) and cook. Mine took about an hour. You could do some roast potatoes or veg at the same time, or perhaps cook something else for tomorrow to make use of the gas/electric.

Enjoy your pork

Newgirl

elljay20

i don't have a slow cooker. not that os yet!

Pink.

Hi elljay,

Pork shoulder is lovely! The replies on these older threads should give you some ideas:

Cooking pork shoulder........

roast pork shoulder?

Pork shoulder

Pork Shoulder


Pink

elljay20

thanks pink winged, i did do a search first but most of the replies use slow cookers and mine's going in the oven?

do i need to put it on some oil? or water? will do as the first reply for the crackling.

Pink.

Hi elljay,

When I cook a roast pork shoulder I don't add any oil or water as enough fat will drain from the joint to keep the meat moist. What I do is:

Make some slits in the meat with a sharp knife and add a few slivers of garlic for extra flavour (optional).

For the crackling make sure the skin is dry as possible by removing any packaging well before you are ready to cook it. 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.

Put the meat into a preheated oven and cook for 20 minutes at 250 degrees. Then turn down the heat to 180 degrees and cook for 45 minutes per pound. You will need to keep draining the fat off during cooking otherwise it makes an unholy 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.

I hope this helps.

Pink

elljay20

Pink-winged wrote:

Hi elljay,

When I cook a roast pork shoulder I don't add any oil or water as enough fat will drain from the joint to keep the meat moist. What I do is:

Make some slits in the meat with a sharp knife and add a few slivers of garlic for extra flavour (optional).

For the crackling make sure the skin is dry as possible by removing any packaging well before you are ready to cook it. 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.

Put the meat into a preheated oven and cook for 20 minutes at 250 degrees. Then turn down the heat to 180 degrees and cook for 45 minutes per pound. You will need to keep draining the fat off during cooking otherwise it makes an unholy 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.

I hope this helps.

Pink

thanks for that. it's pretty much what i've done but i rubbed olive oil on the skin then salt. i was surprised to see the skin goes all way round it, but i suppose only the top will go crackly. have put it in now and intend to do what you said for the first 20 mins, then turn it right down and cook for about six hours on very low heat. does this sound ok?