Pork Shoulder

[Carrieuk25]

Hi,

I picked up a cheap boneless pork shoulder from Morrisons as they were on offer last week....

The only issue is I don't actually know what to do with it? I've googled some recipes but I want a recipe that ensures that it literally falls apart and not sliced... does pork shoulder do this? Is anyone able to offer me any tips on it.

I've never cooked joints of meet before as I prefer chicken and turkey so this is pretty much my first joint :D

Any help would be very much appreciated :)

Many thanks

Do you have a slow cooker?

The pork, Paul Newman's BBQ marinade and a can of coke. 8 hours on low. Pulled pork.

Someone on Mumsnet posted that ages ago, it's yummy. I like it with buttery jackets and coleslaw!

Cook it 5 times longer than you think you possibly could on a low heat-dont try and carve it just kind of shred it. I have a big shoulder in freezer waiting to do this its lovely. Unfortunately dont have rayburn anymore so a slowcooker would be a good idea

If it was me id put it in a big dish with water in the bottom, cover with tinfoil and cook at 150 for 4-6 hours depending on the size of it.

Check every two hours or so to top up with hot water and turn the joint.

That will make it fall apart but obviously is just plain. I have fussy eaters so usually just make separate gravy or spicy sauce depending on the mood.

HTH

Ah thank you for the recipes i don't have a slow cooker but im sure one of the supermarkets always has them on offer. Might try and pick one up.

Thanks again :)

Jamie's recipe

I have used this general principle to cook the pork, but not bothered with all the other ingredients because I didn't have half of them Just season the pork a little on the bottom with salt and pepper, and use some olive oil and salt to help the crackling.

Score all the skin so that you will have crackling. Braise overnight in cider. The next day strain off all the stock. To remove the fat, line a sieve with kitchen paper, and then run cold water through it to dampen the paper. Then, put the sieve over a jug and pour the stock through - the fat will stay on the paper, and the stock will go through. You can then reduce the stock, add apple etc.

Put the meat on a grill rack, and put at the top of a really hot oven to crisp up the skin. Or, you could remove the skin and crisp it on its own.