Shoulder of Pork

Slow roast. Cover with foil, on a tray over a trivet of vegetables, season well with salt and pepper, loads of garlic and sage, 120 degrees C for six hours then high temp at the end to crisp up the crackling. Mmmm, pork.
 
The above is pretty much the bog standard way of doing pork shoulder. Someone else may have some more adventurous ideas...

Out of interest is the bone still in it? If it's been boned and rolled then it would be easy to stuff it with sausagemeat or something.
 
Robbie G said:
Slow roast. Cover with foil, on a tray over a trivet of vegetables, season well with salt and pepper, loads of garlic and sage, 120 degrees C for six hours then high temp at the end to crisp up the crackling. Mmmm, pork.
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Do this. The only difference I would do is add rosemary, no foil, and do high temp at the beginning, not end. I always turn oven to max, then put meat in, and immedately turn down to 130. Enjoy ;)
 
Pork shoulder rocks so hard, my favourite roast meat, had it yesterday.

Look out for tesco, they do it half price quite often.

Im not one for crackling, but I score it, rub salt into it, put it in a hot oven for 30mins, then reduce temps, double tinfoil wrap and cook for around 4hours. I cook it on top of root veg, bit of herb'age, stock, makes amazing gravy.


And also you got great meat for sandwiches.
 
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