I used to cook pork shoulder in a slow cooker, however found that this didn't render any of the fat out of it. I prefer a leaner meat, so I figure roasting this in the oven and letting the fat drip out of it would be good. So I want to know how to properly roast a pork shoulder as well as any helpful tips.
Oven Pork Roast – How to Roast Pork Shoulder
ovenporkroast
Related Topic
- Roast Meat – Common Issues Leading to Toughness
- Freezing – Why Did Pork Shoulder Turn Greenish Grey in the Freezer? Understanding Freezer Burn and Discoloration
- Pork Smoking – Tips for Smoking Pork Shoulder in a Little Chief
- Pork Belly Pressure Cooker – How to Make Pork Belly Very Soft with a Pressure Cooker
- Cooking Time – What to Do If Pork Didn’t Get Done in Time
- Pork substitute for Game Meat Pie
- Pork – How Cutting Pork Shoulder Affects Cooking Time
- First Pork Roast Predicament
Best Answer
Properly?
You throw it in a pit with hard wood coals for at least 8 hours. Of course we don't refer to that as roasting. :)
Oven roasting is easier. Turn the oven on to 250F or so. Put something flavorful on the roast. Stick in a probe thermometer and put it in the oven.
Remove when the thermometer reads 150F. Let it rest for a few minutes before carving.
For more color and fat rendering you can roast at 450F for 10 minutes before dropping the oven to 250F and putting in the thermometer.
Flavorings are varied of course. Apple works well.