how to cook a bonless shoulder of pork?

Question

what temp for elec cooker and for how,long in simple terms not so long per pound

Answer 1

A pork sholder is most often called a boston butt, why, I don't know. They average around 4 pounds at the super market. I'm not sure what you mean by an electric cooker, but I would cook it 4 hours at around 350-375 deg. F.

Answer 2

put joint onto a baking tray, put cooking oil over, sprinkle salt then cover with foil

put it in the oven on temp 200 (for electric oven)

leave for an hour

remove foil, then cook for a further 30 mins

cheak to see if it is cooked all the way through by poking a fork into the side of the joint if the juices run clear its cooked if on the other hand the juices are still red cook for a further 30 mins and repete untill cooked

i suggest coooking the roast at the same time for the last half an hour, and any parsnips ect your might want to add, just peel the veg (potatoes and parsnips) and then turn them over when there half way through cooking

once cooked leave the joint to stand for 5 - 10 mins so its easyer to slice.

Answer 3

Dry with kitchem paper if damp. Slash a few cuts in fat if there is any (v sharp knife) Rub in salt drizle with a drop of olive oil. oven must be HOT ELEC 220 gas 7-8 200 fan oven!! Average size will take appx one and a half hours. Large two hours . you can brush on some honey towards end of cooking if you fancy! X

Answer 4

25 min per pound plus 20 minutes extra,,oven temp-180-190%

Answer 5

About 20 mins per pound. Rub salt into skin, and turn heat up for last 20 mins for great crackling. Enjoy.

Answer 6

hi,

4 - 6 pound roast.

rinse and rub with spices

put in pan; fat side up - add 1/4 c of water (add a little liquid smoke if you want) and cover with foil REALLLY ! well - so it is sealed.

Cook at 250 degress in oven for 4 hours - time and temp may vary because of oven and pan; make sure it is done

oncover, drain (save juiice for gravy) , raise temp to 400 for 1/2 hour or till nice and brown

j

Answer 7

this needs long, slow cooking as it's naturally tough. i've done this a few times and it comes out delicious, melt in the mouth and succulent. it's called tuscan slow roasted pork.

remove the skin and tie it in a roll.
season and coat in olive oil and seal in a hot pan.
roll in a mixture of chopped rosemary, thyme, dried oregano, fennel seeds and a little crushed chilli.
roast in a low oven (150ish degrees) for 3 hours.
serve with roasted garlic mash and green beans.

Answer 8

I love both fruits and fruit and vegetables better, regardless how they look and taste. You desire a little of both.

Answer 9

In the event it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.