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Cooking Tips: Slow Cooked Roast Pork Shoulder

  1. Choose a piece of Pork with a generous covering of fat and rind.
  2. Remove Pork from Cryovac packaging (taking note of the weight of the roast) the day/night before you intend to cook it. Pat dry with paper towel to absorb any moisture on the rind. Wrap in a tea towel (or more clean paper towel) and leave in the fridge.
  3. Remove from the fridge and allow the meat to come to room temperature before cooking (30 – 45 minutes).
  4. If it’s not already scored, use a sharp knife to score the rind by making cuts to the fat layer, about 1cm apart. This allows moisture and fat to run out of the rind during the cooking process, which makes it crisp.
  5. Rub a generous amount of oil and salt over the rind and into the cuts – this also helps to draw any moisture out of the rind and makes it crackle.
  6. Preheat oven to 220°C. Cook for 20 – 40 minutes, or until crackling starts to bubble, then turn down heat to 120°C. Allow a cooking time of AT LEAST 1 hour per kilogram. E.g. If your roast weighs 2.5 kilograms, it will take 2.5 hours or more to cook (the longer you cook it the better). When it’s ready you can easily pull the meat away from the bone with a fork.
  7. If skin hasn’t crackled enough at the end of the cooking time, increase heat to 220°C and watch closely until it’s ready. Rest under foil for 5 – 10 minutes then carve.

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