has anyone done the nigella/ river cafe 24 hour roast pork shoulder

[horace]

am thinking of doing it this weekend. was it lovely. will it fit in a normal oven. tell me all

It's lovely. In my experience though, the piece Nigella suggests is too big. Less than half the size - which does fit in a normal oven - feeds 6 to 8 easily. The first time I did it the outer layer had completely turned to carbon (that was put in for 24 hours). I think overnight - 12/14 hours, is fine. The outside is pretty crusty but you can carve the inside with a fork!

Have bought the beast today - on advice from butcher went for half shoulder it weighs about 10lbs. most of the bone still in. bit unsure now if i should cook it for alot less than the 24hrs ater fruitea's experience. Anyone else?

have you done a search, i'm sure there are a couple of threads on it. It's delicious, though i've not cooked it myself.

Yes, I think I've seen it mentioned here in the past. Definitely worth a search.

10lbs is a beast! I'd not be too worried about doing it for 24 hours in that case, the pieces I've done in the past have been much smaller.

Do you have a large enough roasting tin, and will it fit in your oven?!

Yes, I think I've seen it mentioned here in the past. Definitely worth a search.

10lbs is a beast! I'd not be too worried about doing it for 24 hours in that case, the pieces I've done in the past have been much smaller.

Do you have a large enough roasting tin, and will it fit in your oven?!

ok so have now done research, but feeling very confused about timings. also many variations on the theme - especially from suzywong. she sounds very knowledgeable but seems to chage reciep each time she posts.

if i go with the 24 hours i need to put it in tomorrow evening or do 12 hours from sat. morning? i want it to be lovely but not getting up a 3am to put it in the oven.

ok so have now done research, but feeling very confused about timings. also many variations on the theme - especially from suzywong. she sounds very knowledgeable but seems to chage reciep each time she posts.

if i go with the 24 hours i need to put it in tomorrow evening or do 12 hours from sat. morning? i want it to be lovely but not getting up a 3am to put it in the oven.

ok so have now done research, but feeling very confused about timings. also many variations on the theme - especially from suzywong. she sounds very knowledgeable but seems to chage reciep each time she posts.

if i go with the 24 hours i need to put it in tomorrow evening or do 12 hours from sat. morning? i want it to be lovely but not getting up a 3am to put it in the oven.

oops

i buy a 3kg blade bone from my butcher and give it about 8 hours, but that is higher bone/meat than shoulder. any longer and it dries out too much.

the principle works for all sizes, the sizzling bit at the beginning will leave enough residual heat for it to cook very slowly with additional low heat. the larger it is the less it will dry out. 10lb is about 5kg i think so you will be safe for 24 hours if you want to, but not less than 10.

OK so i'll put it in late tonight. I'm guessing it could rest for well over aan hour at that size without getting cold so i could always get it out early if its looking cremated. The idea of it being something i can just leave all day is now making me laugh - i think i'll spend most of tomorrow peering nervously into oven! Will make cocktails when everyone arrives so thye will be too pissed to care.