slow roast pork

[didireallysaythat]

I need advice... I'm doing a slow roast pork for tomorrow - you know the kind - you cook it at 100-120C for 12-18 hours, remove the meat from the oven to rest, remove the crackling and then nuke the crackling in the oven at max for 20-30 mins to make it crisp...

What I can't remember is if you cook the meat covered or not ? It's in the oven now doing the 30 mins on max (to make the fat rise off slightly), but then I'm dropping the temperature to 110C and going to bed...

I'm tempted to cover it overnight and see what I feel like in the morning, but if anyone has definitive advice, I'd be v. grateful.

thanks !

cover it with foil and then take it off for the last hour or so.
v of your lunch

Thank you !

I'm looking forward to lunch although I think it might be supper as tomorrow isn't mapping out well. But slow and long is good !

Only just seen this sorry. I do this a lot - cook for 18-24 hours, uncovered, turn it over half way through.

Not sure it makes much difference, other than you get unctious chewy bits which maybe you wouldn't get if it was covered

Thanks Taffletics - I'll note that for next time.

I did covered overnight, flipped it onto it's back in the morning, basted it, and then uncovered it a bit later.... before giving it 30 mins at top temp at the very end. I guess 18 hours all in for 2kg

It was good but I've had better. It was a little dry at the ends but quite good in the middle but not as melt in the mouth as I've had before (when someone else was cooking I hasten to add). I'll give it another go but I think for just 2-3 of us it won't work as the joint would be small and hence dry out ? Plus my eldest can't eat pork so I'd have to cook something alongside it and who wants two lots of washing up ?

I braise mine in cider overnight. That way, the meat is very tender, and you just need to nuke the skin to make the crackling.

Confession - I've got an Aga, so nuke, really means nuke. Sadly it's off until September, partly to reduce the bills and because it's too hot.

Op - I only ever do it for lots of people ( eg did a whole shoulder once as part of party food for 40, and did half a shoulder for New Years Day family do of 12 ), because as you say the smaller joints don't really work as well.

If only a few of us fancy it, I buy the Sainsbo's one. They have precooked it, so it just needs an hour in the oven. Its about £6 and feeds 4-6, its called pulled pork I think. They started selling it near us fairly recently.

I have recently started doing mine in the slow-cooker with great results. Very, very tender meat, which the DCs love.