Thread: Pork abuse

This is my third attempt at posting this, lost it twice.Curse these sausage fingers

Found a pork shoulder roast in the freezer.It was one from "swapsys" with a mate,I could tell cos his idea of prepping meat for the freezer is to put it in a pac and save bag job done

Naturally it was covered in freezer ice and a bit burnt. I washed/melted all the ice off it to find a skinny chewed/bruised shoulder. I think this one somehow got mixed up and was meant for the dog freezer.

10 am put the shoulder(still frozen) and half a bottle of white wine the other half must not have liked and half a stubbie into a roasting dish with a lid and bunged it in the oven on 80 deg c(80 not 180)

1pm


4pm looking tender and juicy needs browning up


Sorted out some spuds/yams/pumpkin/carrots into another dish and cranked the oven up to 180c with the fan on removed the meat for a bit and bunged the veg in.

Tipped the liquid out of the meat pan and bunged it back in sans lid for the last 40 mins to brown/crisp up what little fat was on it.


Id forgotten about my portabello mushrooms Id got as a treat to myself(no one else eats em round here) so i wasn't making proper gravy and got the missus to do a packet one while I cooked my precious

I can never make my mind up how "rare" or "well done" i want my mushrooms.
The reason being is that I love the texture of a only just cooked mushy but with all common variety's of edible mushrooms they dont release there full flavor until well done and they start to release there water.
I went with just starting to release water. Cooked in a fry pan with real butter of course.



The meat came up well, tender and not dry at all but still with just a hint of that flavor pork can get when it has been chased and fought literally to the death. Not bad considering the state of it

And my mushrooms were awesome