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New (to me) method to slow-roast pork.
Joined: Jan 13, 2012
Posted to Thread #25814 at 3:37 am on Mar 17, 2014
I have always slow-roasted my pork shoulders uncovered. While I liked the crispy fat I found the outer layers of meat that were not directly covered by fat fairly dried out. I tried something different today and it worked very well. I roasted the rubbed shoulder in my large oval LC, covered, at 225F until it reached an internal temp of 190F, about 6 hours. I then turned the oven off while I finished the sides (southern greens and cheese grits).
About 45 minutes before I wanted to serve I removed the LC from the oven and increased the oven temp to 475F. When the oven was hot I put the roast on a rack in a shallow pan and put it in the oven until I had a nice crust, about 15 minutes. It was by far the best shoulder I've ever made. I had some nice crisp fat and every morsel of meat was succulent.
Other messages in this thread:
- 25814. New (to me) method to slow-roast pork. - cyalexa2 - 3:37am on 03/17/14 (5)
- Man...it's 7:49 AM and all I want now is juicy pork, grits and greens. What have you done to me??? - MarilynFL - 11:50am on 03/17/14
- 6.4 lbs - cyalexa2 - 5:54pm on 03/17/14
- so...would the timing be proportional? I rarely get chunks of meat that large for us. [NT] - MarilynFL - 5:55pm on 03/17/14
- re. cooking time per pound - cyalexa2 - 1:56am on 03/18/14
- MMMmmm! Interesting technique. Sounds good [NT] - barb_b - 11:53am on 03/17/14