Pork Shoulder

[hammerman]

Good morning.

I have a 2kg pork shoulder that i'm cooking tonight for the Doris. Usually, i'd just throw it in a roasting tray and bung it in the oven for a couple of hours.

However, I understand shoulder is a lot more fatty then leg etc. Is it worth cooking it in foil or on a trivit? Maybe putting some water in a roaster and covering it all in foil? or just bung it in the oven?

Would love to hear your suggestions

[diddlydo]

Pork shoulder needs cooking long and slow - several hours at 140 or 150, depending on your oven and covered in foil. Put some water and/or wine in the roasting dish to use for the gravy.

[TonyV]

A recipe here

https://www.bbc.com/food/recipes/roast_pork_crackling_and_90317

[Togo]

Doing a piece of Pork myself, for lunch tomorrow. I start it on a high heat for 20mins or so then turn it down and cook for a good 2 hours. I add a good slug of cider for the last hour or so an take care not to burn the juices by basting regularly. The other few slugs of cider of course must be necked once the bottle is open. Nice dry, Tillington Hills craft cider.