My famous hog roast! soft juicy sublime2016-03-01
- Servings : At least 15
- Prep Time : 15m
- Cook Time : 12:15 h
- Ready In : 12:45 h
My famous hog roast!
Long slow cooking at a low temperature produces soft falling apart meat with just sublime crackling, and it’s simple to make!
This is a low and slow 12 hour cook. The great thing about this recipe is once in the oven you can forget about it.
The kitchen is filled with the most wonderful aromas.
Great with my BBQ sauce recipe.
- 4 to 6 Kilo pork shoulder (Not leg it's too dry)
Pre-heat the oven to 440 fahrenheit 225 celsius
Score the skin well and rub salt into the cuts.
Place the pork on a rack into a large very deep roasting tin and cover with a tent of foil or use a roaster with a lid. seal around the edges tightly with foil. *NOTE* There will be a fair amount of delicious stock in the bottom of the tin. Don't throw it away!
Place the pork on the bottom shelf in the oven and roast for 15 minutes.
Reduce the heat way down to 250 farenheit 120 celsius and continue cooking for 12 hours.
After 12 hours remove from the oven and increase the heat to 480 farenheit 250 celsius, uncover the pork, strain the stock through a sieve into a saucepan to keep hot, skim off the fat, save that for roast potatoes!
Replace the pork uncovered in the hot oven to crisp the crackling, keep your eye on it it crisps quite quickly.
Remove from the oven and allow it to rest, now remove the crackling and shred the soft pork into a large serving dish and pour over some of the reserved stock and serve with soft rolls, apple sauce and stuffing.