Roasting a pork shoulder - how long?

cambsno

cambsno

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Confused with google. Some say cover. Some don't. Some say long and slow like 130c for 10 hours, others 180 for 3-4.

Have a nice bone out 4.5 kg shoulder. Want the pork ready for around 1 tomorrow afternoon so put in around midnight or put in around 6am?

What have u tried and what works.
 
given the choice I would always cook pork slow and low and let it rest a reasonable time before eating. But that is just my preference.
 
Cover.

Only uncover for the last hour.
 
When I do pork shoulder I score the skin, then put it in a roasting tray with a cup of water and cover with foil. I roast it for 3-4 hours at around 140-150C, Then remove, up the temp to 210C remove the foil and roast for another hour to an hour and a half, until the crackling is crispy!

Served with mustard mashed spuds, bramley apple sauce, home made sage and onion stuffing and spring greens it is just wonderful ....
 
To be honest it works both ways, though I prefer the short method: 180 for about 3 hours. I normally fill the roasting pan with a pint of stock to keep the roast moist.
 
Both ways work. I've normally used a Weber braai, indirect fire and the lid on, but the roast itself uncovered. The cooking time is determined by the weight.
 
Well, stuck it in at 550am for a 20 min blast at 230c, now covered and at 130c
 
MMMMMmmmm! Love roast pork!

About 30 mins per pound/550g + 30 mins @ 150 in a covered casserole with a cup of water does it for me. If you're not sure, stick a sharp knife down to the centre of the joint. If it bleeds red, it needs more time. When it's done, cut the crackling off and stick it in the microwave for five minutes. I have never managed good crackling in the oven and have no shame in cheating. :)
 
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I usually do 30 mins at 230 , followed by 50 min per kg at 160
 
lol, yes. Ready for 1, so about 7 hours or just under cooking - Perfect!

Gave it an extra blast every now and again, and uncovered near end. Crackling perfect, and used white wine and water plus carrot, onion, bay and star anise to make a small stock at bottom of pan. Then put tray on bbq while i shredded and did some stuffing and other sides. Lovely! However, my greedy relatives didnt allow me leftovers!
 
cambsno said:
lol, yes. Ready for 1, so about 7 hours or just under cooking - Perfect!

Gave it an extra blast every now and again, and uncovered near end. Crackling perfect, and used white wine and water plus carrot, onion, bay and star anise to make a small stock at bottom of pan. Then put tray on bbq while i shredded and did some stuffing and other sides. Lovely! However, my greedy relatives didnt allow me leftovers!
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Sounds delicious (apart from the relatives that is ;)).
 
Hint...

To guarantee some leftovers, carve off how ever much you want and hide it BEFORE the relatives see you carving.
 
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