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How long should I cook 2.65kg of pork shoulder for?

(7 Posts)
GreenTeapot Fri 29-Jul-11 22:23:47

I want to have it ready, carved, on plates for noon tomorrow. I'm thinking 2.5 hours cooking time and half an hour to rest. Sound about right?

DrPolidori Fri 29-Jul-11 22:42:28

No. Put it in the oven as early as possible. At a very low heat. If you can manage to stumble down at seven that would be perfect. Put it in with water half way way up, and some chopped veg, carrots, celery, fennel in particular, pepper corns and bay and just leave. it.

It you a a big fan of crackling. Take it out half an hour before (the juices with make a fantastic gravy) slice of the skin and pop it back in the oven for the remaininghalf an hour at a high heat. the pork should just fall apart in the most scrumptious way.

If you want the pork itself to also have a cooked coating, just put some oil and butter in a big pan and fry it fat side own for a few minutes.

GreenTeapot Fri 29-Jul-11 22:46:40

Ah, so you'd do more of a slow roast, pot roast sort of affair? That will work smile

GreenTeapot Sat 30-Jul-11 09:00:01

It smells SO good. AIBU to want to eat a big slab of roast at 9am?!

DrPolidori Sat 30-Jul-11 21:01:29

How did it go?

GreenTeapot Sat 30-Jul-11 21:05:08

Divine thanks, 6 of us and two DC make a large dent in it and there's plenty for sandwiches tomorrow! smile

DrPolidori Sat 30-Jul-11 22:35:00

Great! I am so pleased. So often pork can be disappointing, and not go as far as we would like. The slow cooking really brings out the flavour, and makes the meat so tender you don't have to carve big old slabs of it for a portion.

So lots left over!

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