roast pork shoulder?

Pink.

Hi elljay,

I'm not sure what effect the olive oil will have as I've never used it.....but I suspect that the crackling may not be super crispy.

If I was cooking a 1.59kg joint I would do it for 20 minutes @ 250 degrees then turn it down to 180 degrees and cook for a further two and a half hours, making the total cooking time two hours and fifty minutes. Six hours seems a little bit long to me.

Pink

pollyanna24

I bought this yesterday in Somerfield as it was half price.

Does it taste nice? Or is it a cheaper, nasty cut of meat? And how should I cook it? And... should I buy any more while it's half price!?

recovering_spendaholic

I think it is a very tasty meat. I just roast it as I would any other joint of meat and it is lovely and tender and tasty. It can be a bit more fatty than pork leg, but it's not usually as fatty as shoulder of lamb.

dandy-candy

Funnily I bought a big pack yesterday and made a fantastic stew - cooked it on 160c for 2 1/2 hours and it was lovely and tender!

thriftlady_2

Pork shoulder is one of the best for roasting;) it is sweeter meat than leg. Cook it slowly- in the oven if you want crackling not a slow cooker.

Any

We just had some yesterday. This recipe could be also used on Pork Belly...

Rillons of pork belly


Ingredients:

• 500-750g pork belly, ideally from the thick end, ribs removed
• 3 -4 tbsp of pork fat (lard)
• 3 – 4 cloves of garlic
• 3 sprigs of fresh thyme
• Flaky sea salt
• 1 glass of water
• 1 glass of red wine

Method:

1. Preheat the oven to 200C/400F/gas mark 6.
2. Cut the pork belly into strips and then into thick chunks. Heat some lightly seasoned lard in a heavy-bottomed frying pan, then add the pork, browning thoroughly on all sides so it’s quite dark and wonderfully caramelised.
3. Transfer the pork to a roasting dish. Add crushed garlic cloves (in their skins), add the thyme and a good sprinkling of flaky sea salt. Pour the fat from the frying pan over the top and add the water and red wine to create a cooking liquid.
4. Bring to a gentle simmer on the hob before placing in the oven for 30 minutes, and turn them every 8 minutes or so. Lower the oven temperature to 150C/300F/Gas Mark 2 and cook for a further 1 ½ hours or so, until the flesh is very tender.
5. Serve hot, with creamy mashed potato and cabbage, or cold as a tasty lunch with bread and butter and dill pickled cucumbers.

This is a recipe from River Cottage. I love it. I know it says "Pork Belly", but I make it from shoulder if I have one.

Butterfly_Brain

Ooh yes makes a lovely roast, stew or curry

Janden

Butterfly_Brain wrote: »

Ooh yes makes a lovely roast, stew or curry

Hi
I bought a few of these joints a while ago, whilst roasting them was 'okay' I was not that impressed. However, when I put one in the slow cooker, on it's own (no water or anything) and cooked it for about 6-7 hours, it was so tender and tasty that I wished I had bought some more for the freezer. So go for it!
Jan

Matilda33

I have two recipes. Tescos have these on offer at moment so have stocked up.

This one was based on a Jamie one I saw on tv. My recipes are a bit vague as I add quantities to suit.
Large pork shoulder
2 onions
flour
1 red pepper shopped
diced fresh chilli to your taste
3 tablespoons dried paprika
Fresh cream
1 pint hot veg stock.

Brown the onion and put into a large casserole dish. Add the peppers.
Remove the rind and surplus fat from the pork. Brown it whole in large frying pan.
Place on top of the onions etc. Add the stock and paprika.
Oven 160C (mine is electric fan I don't know the gas equivalent) for 2 1/2 hours.
At this stage take it out and check seasoning. If you want a smooth sauce take the meat out and use a hand blender to whizz up the liqid. Add some flour to thicken.
Put it all back in the oven for another half hour and add a pot of single cream 10 minutes before serving.
As long as you give it 3 hours it will be okay to leave longer. The meat wil be beautifully tender.
Serve with rice.

My second recipe I did last night and all the family loved it.

Indonisian Pork
Large pork shoulder
2 onions
flour
2 tablespoons dark soy sauce
2 tbsn lemon juice
diced fresh chilli to your taste
2 to 3 tablespoons peanut butter
1 pint hot veg stock
Flour to thicken.

Brown the onion and put into a large casserole dish. Add the peppers.
Remove the rind and surplus fat from the pork. Brown it whole in large frying pan.
Place on top of the onions etc.
Add the stock and all other ingrediants.
Put a lid on and put in oven for 3 hours @160C.
At this stage take it out and check seasoning.
If you want a smooth sauce take the meat out and use a hand blender to whizz up the liquid. Add some flour to thicken.
Put it all back in the oven for another half hour, more if you need it to wait.

I hope I haven't missed any vital details from these recipes as I just made them up by trial and error.

Penelope_Penguin

pollyanna24 wrote: »

I bought this yesterday in Somerfield as it was half price.

Does it taste nice? Or is it a cheaper, nasty cut of meat? And how should I cook it? And... should I buy any more while it's half price!?

Hi there! I slow roast pork shoulder in the Rayburn. It's then beautiful and tender, with crispy crackling :j

I'll add this to the existing thread on this subject to give you more ideas

Penny. x