Rice Cookers Steamers

Braise it in milk!
I did a smaller on the stovetop, but it can just as easily be done in the oven. The acids or something in it make the pork super tender, and the sauce it creates is nutty and delicious.
Seriously, try it- the milk just does incredible things for pork. Try Googling a recipe!

Turn your oven up really high, for about 20 mins while you do this….. Rub pork skin (hopefully slashed or do it yourself) (a box cutter is superb for this job if you don’t have a super sharp knife) then rub pork with oil, then rub with a good tablespoon of salt, season with some ground pepper or whatever you have (this step will make excellent crackling). Underneath the shoulder I would put cloves of garlic, a whole bulb separated, don’t peel them (they won’t burn as easy) and some wedges of a big onion. After about half an hour (you will hear major sizzling noises) turn oven down to medium or medium low and keep cooking for about 2 hours, baste occasionally, you can pour some apple juice in to keep shoulder moist.

- Preheat the oven to 450°F/230°C/Gas mark 8.
- Rub one tablespoon of oil really well all over the surface of the pork. Season with the black pepper and then generously with the salt (this helps the skin to become really crisp) and rub it into the surface firmly.
- Place the pork onto a wire rack in a roasting tin and roast for 30 minutes until the skin just starts to crackle up. Take the pork from the oven, pour over the lemon juice and two tablespoons of oil. Now turn the oven down to 250°F/120°C/Gas mark 1/2. Leave the pork to roast for 8 to 12 hours. This roast pork shoulder recipe requires LONG, SLOW cooking.
- Baste the pork twice or 3 times with a little of the juices in the roasting tin.
- You can serve it with vegetable and dressing/stuffing on the side.
Here’s another one:http://mattikaarts.com/blog/meat-recipes…

have someone chop it into pieces keeping the bone in it, you then could brown these and use them many ways, stews, chinese, casseroles etc
that is a large shoulder, I would suggest you freeze some of it and use at later dates

low and slow!
Garlic and salt and pepper.
I’d say 350 ish for several hours until it has reached the appropriate temp. throughout the entire roast.

go to le cordon bleu and learn how to cook