so many cooks use the juice to make an excellent gravy or sauce. The pork shoulder is a big, fatty, square cut of meat that requires slow cooking or braising to tenderize it. You can also divide ...

Roast pork shoulder with the perfect crackling gets ... Skim off the fat (there will be quite a lot). If making gravy, sprinkle a tablespoon of flour over the roasting tin and stir over a medium ...

Pork shoulder can be roasted for just a couple of hours, or will sit comfortably in a low oven for several hours without drying out – the result will be meltingly tender. Choose a boned and ...

Alternatively, you can sit the pork on a few root vegetables to elevate it. These root vegetables can be left in when you make the gravy and then strained out. They will have done their job and ...