Help with slow roasted pork shoulder joint

[fringedweller]

I have a boneless pork shoulder joint that's just under a kilo (about 2lbs) in weight. I'm marinading it tonight with a garlic, oregano and chile rub in a orange, lemon and lime juice mixture. I want to slow roast it tomorrow, but all the recipes I have that talk about slow roasting deal with much larger joints of meat

Comments

[anita_margarita]

I like cooking pork because there's none of that rare/medium/well done stuff. It's all well done.

What I do, regardless of bone/no bone (and many people may disagree with me here, but this is what works for me), is cook it at 325F/162 C (or whatever setting is closest to that on your oven) for 25 minutes per pound.... which would be about 50-60 minutes per kilo for you.

After the allotted time, I remove the roast from the oven and wrap it in aluminum foil and let it sit for 20-30 minutes before slicing/carving. If there's a cap of fatty meat on top, I slice that off and slide it under the broiler, watching very, very carefully, until it browns and gets crisp, then set it aside to cool a little. Then I cut or break those cracklings into delicious crunchy-but-oh-so-unhealthy special bits, and set those on the edge of the platter the rest of the pork will be laid on.

hope that helps.

[silent_murmers]

This is pretty much what I do, except I knock the heat to an even 300F. Never had dried out meat :)

[anita_margarita]

I've done that too. Also luscious. Takes a little longer, but when you're talking pork goodness, it's worth waiting for!

Also sometimes I pour water in the bottom of the pan, especially if I want to make gravy afterwards.

And when you're done... keep the pork bone... put it in a pot and simmer, covered with water, to make a wonderful broth...

[randomstasis]

This should work, but since you want it not just done but slowroasted I would wrap in foil first and let it cook the prescribed time per pound plus the usual 40 minutes over, and then turn off the oven and let it sit for another half hour at least before messing with it.

Even a very small piece of pork needs closer to 3 hours at a low temp to get really falling apart tender!

[ionracas]

I do small pork roasts like that in the slow cooker, they dry out in the oven. I sometimes finish them under the grill if I want the marinade to glaze.

[fringedweller]

I don't have a slow cooker, that's why I have to slow roast.

[ionracas]

I'd probably wrap it in foil then, maybe three hours at 180C? I cook that size all the time, but serve it shredded, so I usually cut it into 6-8 pieces first.