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help with roasting boneless pork shoulder |
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#1 |
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Forum Member
Join Date: Feb 2013
Posts: 684
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help with roasting boneless pork shoulder
It's the small one they do in Asda, it weighs 700g.
How long and what temperature approximately in a fan oven? I normally roast pork loin and comes out great but forgot to defrost the one I had in the fridge so I went out and bought pork shoulder. Thanks in advance. |
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#2 |
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Join Date: Feb 2006
Posts: 851
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It tells you on the back of the label. I've one in my freezer and I think it's 35 mins per 500g + 35 mins if I remember correctly. It also mentions 15 mins resting time but I don't leave mine that long. Generally takes about one hour and three quarters for me on 180 in a fan oven. Until not very long ago they were £6 for 2 , now they are £4 each.
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#3 |
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Join Date: Aug 2006
Posts: 12,236
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Shoulder can be a tough cut so I always do a low and slow for about 3-4 hours on a bed of root veg. Then, when the meat is tender I just put the baking tray on the heat and add a bit of stock to the veg, bubble it up on the stove top, mash the veg into the stock and then sieve it for a lovely gravy.
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#4 |
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Join Date: Feb 2013
Posts: 684
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Thanks, yes I saw the cooking instructions but had problems with a silverside beef joint following their instructions (it was like leather) so I thought I would ask.
I hope it turns out ok. I said I had a pork loin that I forgot to defrost, but wrote in the fridge instead of freezer oops. I didn't buy another pork loin, which I know how to cook successfully, because it always leaves me with lots of leftover meat and I already have a bag of leftovers in the freezer to use at some point, so I went with the smaller shoulder joint that should be more than enough for two people. They had the small loin joint (about 700g) some time ago, I couldn't see it today. |
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#5 |
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Forum Member
Join Date: Apr 2011
Location: Ayrshire, Scotland
Posts: 5,925
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Quote:
Thanks, yes I saw the cooking instructions but had problems with a silverside beef joint following their instructions (it was like leather) so I thought I would ask.
I hope it turns out ok. I said I had a pork loin that I forgot to defrost, but wrote in the fridge instead of freezer oops. I didn't buy another pork loin, which I know how to cook successfully, because it always leaves me with lots of leftover meat and I already have a bag of leftovers in the freezer to use at some point, so I went with the smaller shoulder joint that should be more than enough for two people. They had the small loin joint (about 700g) some time ago, I couldn't see it today. Bib - I used to have the exact same problem until I realised silverside should be slow cooked for hours - now I don't bother with the instructions and I just cook it on low for at least 6 hours and it comes out beautiful and tender. |
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#6 |
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Forum Member
Join Date: Jul 2004
Posts: 4,695
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20 mins per lb (I'm old money...) plus 20 mins on 180/170 fan. Shoulder I find is better to roast as it has more fat on it. Also gives better crackling. Just make sure you score the skin and tub in plenty of oil and salt.
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#7 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Shoulder can be a tough cut so I always do a low and slow for about 3-4 hours on a bed of root veg. Then, when the meat is tender I just put the baking tray on the heat and add a bit of stock to the veg, bubble it up on the stove top, mash the veg into the stock and then sieve it for a lovely gravy.
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#8 |
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Forum Member
Join Date: Apr 2007
Posts: 10,268
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Quote:
Bib - I used to have the exact same problem until I realised silverside should be slow cooked for hours - now I don't bother with the instructions and I just cook it on low for at least 6 hours and it comes out beautiful and tender.
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#9 |
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Forum Member
Join Date: Feb 2013
Posts: 684
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Boyfriend said it was nice. I ended up roasting it at around 160 degrees for about 2 hours. It wasn't falling apart but that's ok because I wanted to be able to slice it. It wasn't tough at all and moist (guess the fat helped). Thanks again for your answers.
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#10 |
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Forum Member
Join Date: Apr 2011
Location: Ayrshire, Scotland
Posts: 5,925
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Quote:
Supermarkets should be pulled up for selling tough cuts of beef as 'roasting joints'
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#11 |
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Forum Member
Join Date: Feb 2013
Posts: 684
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Quote:
Totally agree!
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