In general, I will always recommend pork to roasted low and slow.....but it really depends on what cut or cuts of meat you are using. I've seen every cut from the shoulder down to the leg used in recipes and reference.....skin on or off.
I did not understand the hype of porchetta until prepared it last night. A proper porchetta is truly all it is cracked up to be. This may be the best preparation for a pork shoulder that I have ever had. I browned it first then cooked it for 3-4 hours at 325. Internal temp was 157....succulent.
Oh yea...and i laid two slices of bacon over the top while roasting because there wasnt too much fat on the shoulder itself...took it off to serve and crumbled the bacon in to the mixture of potatoes, onion, garlic, and celery root. WOOF WOOF WOOF!!!
Taken from terrible camera phone but still sooooo hot.
If you take a whole pork shoulder and roast it overnight in a very slow oven, 250*F or slightly lower, as done by M. Batali, he puts it on the pan no rack, very few flavorings, just salt, pepper Garlic and thyme or similiar fresh herbs. Wow it is great!!! Only problem, about 3:00A M you have the fragrant aroma of this simple dish drifting throughout the house!!!! You will want to get up and have plate of it!!
In the Batali house, says Mr. Molto, "we do it like a porchetta," -- that is, like a Tuscan-style suckling pig. He rubs the meat with fennel seeds, garlic, and rosemary, puts it in a 250 degree oven -- and he goes to bed. "Then I wake up and take it out," he says. "You need it to go eight hours. Then it needs to sit in its own juices -- and just sit there -- until it cools. Later, you reheat it in the same pan and carve it, and there's nothing better."
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