So I grabbed a 1kg joint of shoulder of pork today to have for Sunday lunch. I would like it to be as soft and juicy as possible, so was thinking of doing a very slow roast, but have never done it this way before so was hoping some of the great cooks on here could give me some ideas on how best to cook it to get the nicest eating experience.
Shoulder of Pork
- Thread starter pepp77
- Start date
Cheers, I guess I would be looking at about a 3hr cook time for a 1.2kg non bone-in joint. Will definitely take it into consideration.
I must say this was the nicest bit of pork I have ever had. I marinaded it in a few spices overnight and then cooked it at 220c for 30 mins, then turned it down, added water to the pan (pork was on rack) covered with foil and cooked at 140c for 3 hours. Then finally I turned the heat back up to 200c and removed the foil for the final 20 or so minutes.
It then rested just under the tin foil for about another 30 minutes whilst I finished the spuds and veg.
It then rested just under the tin foil for about another 30 minutes whilst I finished the spuds and veg.
I used a moroccan spice rub, can't remember its name. Bought it a little while away and used it to great success previously.
For yours I would be tempted to brown it off quickly and add it to the chili early and then cook for a good old while, then pull the pork at the end.
For yours I would be tempted to brown it off quickly and add it to the chili early and then cook for a good old while, then pull the pork at the end.
That's the one.