Pork shoulder joint
Discussion
My wife makes a 24 hour roast slow roast pork shoulder. It is delicious and well worth the effort. Here is the recipe (but I throughly recommend doubling up on the chilli/garlic/lemon).
http://www.nibblous.com/recipe/313
http://www.nibblous.com/recipe/313
My advice is to cook it long and slow.Seasonand score the snin well. Give it a 30 min blast at 200+C to start with to crackle up the skin, then turn it down to 160-170 for 3-4 hrs. All the fat will then have run off and after you remove the skin you should be able to almost shred all the meat by hand, with lovely crispy chewy bits.
A mate told me to try this, but I think Jamie Oliver did it this way once so do a google and find more detailed instructions
It usually works without fail but you need to give it time. My last attempt was rushed - as it was getting late and we were starving and so it came out all a bit undercooked and the crackling was squishy.
A mate told me to try this, but I think Jamie Oliver did it this way once so do a google and find more detailed instructions
It usually works without fail but you need to give it time. My last attempt was rushed - as it was getting late and we were starving and so it came out all a bit undercooked and the crackling was squishy.
Paddy_N_Murphy said:
I have done it 2 or 3 times now.
I admit the once it was poor. Could of been the cheap Makro Meat , or me - not sure.
The other two times - lovely.
A Veggie even came to tell me how nice it was !
I did it with a "proper" piece of meat from my local butcher. Perhaps a cheaper and fattier piece would have done betterI admit the once it was poor. Could of been the cheap Makro Meat , or me - not sure.
The other two times - lovely.
A Veggie even came to tell me how nice it was !
I've cooked the 24 hour pork joint at least 15 times now and all of our guests think it's superb. http://www.telegraph.co.uk/foodanddrink/3312736/Th... has the recipe but you need to modify it a bit...
Don't put the paste onto the crackling or it will burn...
Add at least 1litre of water to the roasting tin to keep the meat moist. (You can use the pan juices for wonderful gravy)
If you have a fan oven you need to turn the fan off - or turn the oven off for a 3 or 4 hours during the cooking process to stop the meat drying out. The mneat will continue to slowly cook. Fan oven cooked meat only needs about 18 hours.
All of our guests ask us to redo the recipe whenever they come over and, after modifying the recipe, it's always worked out really well for us.
twitter.com/eileenb
Don't put the paste onto the crackling or it will burn...
Add at least 1litre of water to the roasting tin to keep the meat moist. (You can use the pan juices for wonderful gravy)
If you have a fan oven you need to turn the fan off - or turn the oven off for a 3 or 4 hours during the cooking process to stop the meat drying out. The mneat will continue to slowly cook. Fan oven cooked meat only needs about 18 hours.
All of our guests ask us to redo the recipe whenever they come over and, after modifying the recipe, it's always worked out really well for us.
twitter.com/eileenb
That HFW recipe inspired my slow-cooking investigations. Personally I set the oven at 90C not 110 for the slow cooking AND I use a covered roasting dish with a cupful of water in the bottom during the slow cooking period. I take the cover off for the "crisping up" hot cooking.
This long slow roasting technique persuaded me to get a slow-cooker which I now use for the day-long slow roasting parts of recipes like this. I now wish I had bought a larger one as I can only do meat for two to three people in it. For dinner parties I resort to the oven and the covered dish again...
This long slow roasting technique persuaded me to get a slow-cooker which I now use for the day-long slow roasting parts of recipes like this. I now wish I had bought a larger one as I can only do meat for two to three people in it. For dinner parties I resort to the oven and the covered dish again...
Don said:
That HFW recipe inspired my slow-cooking investigations. Personally I set the oven at 90C not 110 for the slow cooking AND I use a covered roasting dish with a cupful of water in the bottom during the slow cooking period. I take the cover off for the "crisping up" hot cooking.
We advise all our pork customers to do this with shoulder - I tell them 100deg but most domestic ovens aren't that accurate so anywhere around 100 is fine. 8 hours is a minimum, preferably more, take the foil off for the last hour or so and at the same time bring the oven up to 'roast spud' temperature which should (if the pork is of good quality) be all you need to produce crackling.Mark Benson said:
Don said:
That HFW recipe inspired my slow-cooking investigations. Personally I set the oven at 90C not 110 for the slow cooking AND I use a covered roasting dish with a cupful of water in the bottom during the slow cooking period. I take the cover off for the "crisping up" hot cooking.
We advise all our pork customers to do this with shoulder - I tell them 100deg but most domestic ovens aren't that accurate so anywhere around 100 is fine. 8 hours is a minimum, preferably more, take the foil off for the last hour or so and at the same time bring the oven up to 'roast spud' temperature which should (if the pork is of good quality) be all you need to produce crackling.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff