That Slow-Roasted Pork

Thought you all might like to see the pork results…

I ended up cooking it for nine hours and it was simply ‘marinated’ for half an hour in a simple bottled chinese marinade. So how did it taste?

Even better than it looked…

Pork shoulder is a very cheap cut of meat partly because it pretty much has to be slow cooked. Regular techniques mostly just dry it out. I can tell you that sealing it in some way – as with this glaze/marinade – holds the moisture even better. You can see from the photo above that there was a goodish layer of fat around the top and that is the other key. Everyone – even the super-skinny dieting, health-conscious people – all agreed that the fat was a key component, even in the eating. I can tell you that hot smoky, runny pork fat is very good indeed! I had hoped for leftovers but the news got out and we ended up with fourteen people and then the dog got the bone.

Tags: pork, organic meat, smoked meat