Preparing: Remove the pork shoulder from packaging and pat dry with paper towels. Score the skin if present, then rub generously with salt and a little oil. Season with herbs and spices such as garlic, rosemary, thyme, or paprika. Allow the joint to come to room temperature for 30 minutes before roasting.
Browning (Optiol): For added depth of flavour, sear the shoulder in a large roasting pan or skillet over medium-high heat until golden on all sides.
Building Flavors: Place the shoulder on a rack in a roasting tin, or on top of chopped vegetables such as onions, carrots, and celery to catch the drippings for gravy. Add a splash of stock, cider, or white wine to the pan for moisture.
Cooking:
Oven (Low & Slow): Preheat to 150°C (300°F). Cover loosely with foil and roast for 4–5 hours (depending on size) until the meat is tender and starting to fall from the bone.
For crackling, increase the heat to 220°C (425°F) for the last 20–30 minutes, uncovered, until the skin is crisp.
Ensure the pork reaches an interl temperature of 75°C (167°F).
Resting: Remove the joint from the oven, cover loosely with foil, and let rest for 20–30 minutes. This allows the meat fibres to relax and keeps the pork juicy.
Serving: Slice thickly for a roast, or pull apart for shredded pork. Serve with roast potatoes, seasol vegetables, and gravy made from the pan juices.
Note: Shoulder is best cooked slowly to allow the connective tissue to break down, resulting in tender, flavourful meat. Adjust times depending on joint size and oven performance."
