How to cook pork shoulder

[Curlybrunette]

Hi all, sorry of this gas been recently asked but I'm on my phone and the search function isn't working properly I'm not using it properly

I read on here last week about an idea of cooking a pork shoulder and serving it with fresh bread as a buffet idea. It sounded delicious so I've bought it but am a bit rubbish at cooking joints of meat. How would you recommend I cook it, with what seasoning etc?

Thanks x

Have a look to see what the instructions are- ie. what temp and for how long for the weight of the meat. Then I always turn the temp down and do it for longer than it says. Long any slow is best it'll fall apart when you cut it! Yum :)

I think you may be thinking of pulled pork. There are plenty of recipes if you search on google, but here's one by Heston.

www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/h/heston_s_slow-cookedpulledporkwithcabbageslaw.html

Actually, this is a better pulled pork recipe because it uses a shoulder joint.

uktv.co.uk/food/recipe/aid/652180

Do you have a slow cooker? If so, dump the shoulder in, pour on a can of coke and a bottle of BBQ sauce (or Jack Daniels if you'd prefer) and set to cook for 8-9 hours. Delicious...

Mmmm this all sounds delicious, I haven't got a slow cooker MissRee but I really need one.

I am going to cook it tomorrow, will follow your advice mmmmmchocolate and cook it cooler and longer. Can't wait for tomorrow nights tea!

This recipe is delicious

wendall.org/omnivorous-bear/?p=4338

You could probably do it in the oven in a casserole dish too

Thanks Quejica, this looks amazing. Think my plan will be to follow this one, just wondering about the meat drying out. So I score the skin, wipe with kitchen roll, salt. Then just put it in a baking tray in a v hot over for 30 mins, then lower to maybe 170 degrees (fan oven) for at least 2-3 hours?
I don't need any liquid in the tray at all?

Will the pork stay as tender once cool? Could I put it in the morning and set the timer and then if I'm out it will sit in the oven and cool in there until teatime?

You could try covering it with foil whilst cooking. I always take the crackling off and put it back in a hot oven once the pork is done so it doesn't dry it out being in the hot oven. I'd go lower than 170 esp for a fan oven. Try about 150 and it's good to make a veg trivet (onions, apples,carrots, celery if you have any) it'll stop the bottom catching and create a little steam under the foil tent to help keep it moist.

The pork will still be tender if you cook it and let it cool but probably not as juicy and melting as it would be if you had just finished cooking it. Perhaps put it in the off oven in the morning and set the timer to come on for example at 1pm-5pm. Take it out, take the skin off and put skin in at a hot temp to crisp. While that's happening cover pork in foil and then I wrap platter and pork in a tea towel like a baby it'll stay hot and let the juices run back through the meat.

I always put the pork straight into a hot oven, I don't know that the effect will be the same if you let it heat up with the oven, also you won't be able to change the temperature part way through.

As for letting it sit, cooling in the oven, I would be worried about bacteria germinating at prolonged worm temperatures.

I had assumed that you would be serving the pork whil still hot, like at a hog roast, with a big bowl of apple sauce. I think cold roast pork is a slightly poor relation of hot roast pork.

Whatever you decide, enjoy your buffet.

It was amazing!!!

I put it in at 220 degrees for 30 mins, then down to 150 degrees for 2.5 hours, the oven turned itself off and it sat in there and cooled down.

I warmed it in the microwave later, and had it with mash, yorkshire pud and veg. Delicious. Will defo always cook it like that.

Thanks everyone.

x

I braise mine in cider, then strain through damp kitchen paper to remove fat and reduce. Pork gets blasted at the top of the roasting oven to crisp up skin.