Try a bone-in pork shoulder, cooked slow for about six hours

Try a bone-in pork shoulder, cooked slow for about six hours

cod'ead wrote:Try a bone-in pork shoulder, cooked slow for about six hours looks wonderful, next time I do pork I'll be cooking that, thanks cod'ead.

cod'ead wrote:Try a bone-in pork shoulder, cooked slow for about six hours looks wonderful, next time I do pork I'll be cooking that, thanks cod'ead.

I saw the episode where he made it. It just fell off the bone.

You do need a decent amount of fat on Pork to get any flavour, pork loin just roasted is a bit dry for me.

Lovely cold the next day in a sandwich with a rake of mustard.

cold pork and cold lamb are, in my opinion, awful.

Agree. You can't beat belly. It's got it all! Damn I'm hungry now..

Couldn't agree less.
Each to his own I guess.

indeed, I think my dislike comes from getting cole meat and chips on a Monday after Sunday dinner when I was a kid, or even worse, cold meat and warm everything else (veg and gravy)

That is the perfect description of a Monday night cooked-by-Dad tea. Whatever meat is left over from the weekend (straight out of the fridge) with red-hot enormo-chips and lumpy gravy. One of those childhood horrors you think you've forgotten, and all it takes is the Blue Peter theme tune to bring it all flooding back.

Love cold ham though.