Your technique for slow roasting pork shoulder?

[0742Sheff]

For years i have heard chefs say the flavor is in the fat. The problem is i cannot stand biting in to it. It makes me gag

So, every joint i have cooked has been either over cooked or i spend ages picking at it.

 

Last week i decided to try slow cooking a pork shoulder for the first time. I decided to allow 1 hour per Lb. I pre heated the oven at gas mark 9, rubbed a little oil in then plenty of salt in to the sliced skin. I then put the joint in for 30 minutes to start the skin off before covering with foil and lowering the oven to mark 3. I took the foil off again for the last 30 mins to finish off the crackling.

 

The result was a joint with virtually no fat. It was really juicy and impossible to slice the meat as it just fell apart as soon as it was touched. Just the texture i was looking for. The flavor was totally different than any pork joint i had ever done before. I was shocked at how much better it tasted.

 

Does it get better than what i did? Let me know. I went out and bought a whole pork shoulder the day after in preparation for Boxing day.

[chem1st]

Mustard and honey

[Strix]

you're not supposed to slice it - you're supposed to draw it apart with two forks

 

I saw the same recipe applied to lamb on Saturday Kitchen. I'm the same as you with fat - so as a kid I just reused to eat lamb, beef or pork. I was amazed at how the lamb came out after slow roasting!

[vinceb]

For years i have heard chefs say the flavor is in the fat. The problem is i cannot stand biting in to it. It makes me gag

[...]

Last week i decided to try slow cooking a pork shoulder for the first time.

[...]

The result was a joint with virtually no fat. It was really juicy.

 

Yep, the chefs were right. What your slow-cooking did was let the fat render and soak through the meat, leaving it lovely and juicy and tender.

 

Fat is good because it is where the flavour is, but it's not much use to you unless it actually gets into the meat; that's why they talk about 'marbling' in a steak - the fat's already there finely distributed through the meat so the flavour's already there.