Crackingless pork shoulder from my favourite butcher. Ms d00d said it was a bit burnt on top last time, but it wasn’t, and it was beautifully moist & tender where it matters.
This time I thought I’d make a sort of bacofoil tent to protect the top from crisping. The result: as tough as old boots.
Was it a dodgy piece or can cooking techniques make such a huge difference?
d00d, l bought some Loin pork chops last week and they were quite tough. I have found pork can be hit and miss for tenderness.
I find the shoulder tastes just like the pork you get at a pig roast.
My wife cooks pork in the slow cooker. I like it that way.
I had a delicious piece of pork at my son’s on Friday. He slow cooked (and smoked) it in his Weber BBQ. I don’t know which cut it was but it was a big piece.
The meat just melted in your mouth, the crackling was to die for - crisp without being too hard.
shop at your local friendly butcher only who is ideally attached to a farm setting - I hear they are all over uk - pay more Yes of course but the mass produced stuff is crap - depends what sorta quality of life ya wont near the end??
Thanks guys, yeah hit & miss. But I’m not doing the bacofoil tent again.
