OT/Blog/FOAK: Paging the sundayroastisti

I was somewhat inspired by Jamie Oliver's pig cooking programme a couple
of weeks ago, or more to the point I liked the look of the roast
shoulder and bellies that he did.

Anyway, I'm now the proud owner of a shoulder of pork. Except it's a
different size, shape and preparation to the one that Oliver did. His
was big flat and on the bone. Mines not so big, boned, rolled and in a
stocking thing.

I'm going to cook it slowly sat on a bed of mixed root veg, however does
the panel think I should cook it as is in the stocking, or open it out
and spread it out across the roasting dish?

I'm still planning on the "stick it in on max hotness then turn it down
low for 4-5 hours" rather than the 2 hours on 190 that the pack suggests.

 

A typical Sunday at the Gyp household.


--
Krusty

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This is a firm favourite in the Buzby household.

If I were doing it I'd leave it rolled up and in the stocking to keep
the moistness in. I always cook a roast on a root veg base which I use
specifically for the gravy - in this case I'd lob in a bit of cream and
calvados. I expect JO's way will vary somewhat!

 

Open it out flat - Doesn't look pretty but it'll cook more evenly and will
be particularly scrummy.

Cooking instructions on meat packs are for people with no clue. They usually
say "Not suitable for microwave cooking" too, which proves my point.

 

True

 

That one for flat, one for rolled. The UKRM ask the audience technique
is coming up trumps as always

 

Of course )

It depends if you want big slices of meat or plenty of tasty, caramelised,
crispy edges surrounding the lovely falling-apart sticky bits of meat which
you can pretty much shred with two forks, like duck. Personally I use leg
for impressive slices and flattened out shoulder or belly for more
'mediterranean' style roasts using garlic, herbs, balsamic vinegar, olive
oil etc.

Shoulder generally falls apart when you try to slice a rolled joint anyway,
especially if it's been cooked for hours. If it *hasn't* been cooked for
hours it's not very nice, imo.

 

How big is it and what do you call "max hotness" /"low". The Blessed
Robert Carrier and Saint Delia both favour your approach, but talk about
just 30 or 45 minutes to the pound after the initial searing.


Jamie is a true disciple I see:
http://www.channel4.com/food/recipes/chefs/jamie-oliver/bone-in-shoulder-
roast-recipe_p_1.html

Note that he does the initial searing sans veggies.


Personally I would be concerned that it might go a bit dry spread out,
if it ends up really thin, but perhaps the bed of veggies would prevent
that.

So in true UKRM spirit of furthering the interests of science - cut it
in half and do both then report back.


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That's what I'm after.

After due consideration, the joint has been de-stockinged, flattened out
a bit, oiled, salted and placed on a bed of carrots and parsnip.

Now all I have to do is cook it for 5 hours without drying it out

 

260/160. Only about 3lbs, so may not leave it in for as long as I was
planning

Too late. But it's inexpensive enough for me to experiment over the
coming weeks.

 

Actually, contrary to the telly prog, he's got it in for a relatively
short period. Hmmm.

Oh well, we'll see

 

YHMMS

Long story short, it was splendid. The meat just pulled apart. F tasty.

 

I must try it, but details man, details - exactly how long at 160 to
achieve such perfection?

For Boxing Day at the 'chateau' we tried a pre-prepared pork joint from
the Hyper-Casino, having done the big deal proper cooking bit the day
before. It was rolled in a stocking like yours, but had been enhanced
with Gruyere (IIRC or some similar cheese) and Bayonne ham. Sounds
awful, but it worked. Crusty on the outside but moist on the inside.


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4-5 hours? Sod that.

If I'm roasting pork I do it Hugh-style, 18 hours at about 120 degrees.

Lush.

 

Joint was 3 and a bit pounds. Bed of root veg, sliced into decent size
chunks to fill the roasting dish and allow the meat to sit above the
fluids. Veg and meat given a coating of oil with salt massaged into the rind

Went in at 260, immediately down to 220 for 30 minutes, then down to
about 170 for 3 hours.

After the initial searing, I kept adding a little water to the juices as
I went along to keep the whole thing moist. A little honey was added in
a baste after about an hour an a half to keep Bear happy.

At the end of the 3.5 hours, I let the meat rest for 15 mins while the
gravy was made (little bit more water to the juice/veg mix, stir,
reduce, done.

Meat sliced/pulled apart and served in pile with crackling strips
arranged, surrounded with the slightly caramelised root veg and roast
potatoes. Brocolli and sprouts on the side and fresh apple sauce made
with home-grown cider apples.

Taste was exceptional, with the caramelised edges adding to the flavour.
Texture was probably 8/10, and I think I'd try knocking it down to 160
and leaving it 1/2 hour to an hour longer.

Armadillo!

 

Really? I'm tempted, especially if I can do enough of it on the night rate.

 

<Salivates>

Thanks for that. We don't get the chance to do a proper Sunday roast
very often these days, though, even in the winter. The lad is off to the
climbing wall on most Sunday afternoons. We could feed him scraps on his
return I suppose after we have pigged out, as the taxi of mum and dad
rota would allow for alternative postprandial somnolence.

If it's good enough for Darwin...
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http://www.pre.org/pork002.jpg

Reduce for the size of the joint, do it in a slow cooker if you can
because it keeps the moisture in - if you do it in the oven you'll be up
several times during the night topping up the water bath.

If you're doing a simple roast, don't bother with all the seasoning.

 

8~O

 

The requested URL /pork002.jpg was not found on this server.

So tasty the server ate it...