Nick King

The roast weighed about 3Kg/6lb, there was indeed a healthy layer of fat under the skin that render out very well and I did sit it on a vegetable bed so it didn't sit in this fat. I reckon this would have quite happily carried on for quite a few hours more without trouble, literally just falling apart. Mine was still perfectly able to be sliced as a proper roast.

Having tried Heston Blumenthal's 20hr fore-rib of beef a week or two back, I thought I'd give a bone in pork shoulder a go with the very low and very slow this weekend. Well scored skin and a good rub down with olive oil, sea salt and fresh ground black pepper was the only help it had. I had the oven set at 65ºC (measured with a decent digital thermometer) and left the blade in there for 12 hours. Once the core temperature of the pork has reached 65ºC, it stays there and doesn't overcook at all... just gets very, very tender. I turned the oven up to 250ºC for a final 30 minutes (ish) to brown the outside off and crisp up the skin which I removed for this bit. Moist... succulent... tender... perfectly done... pick your own adjectives, it was gorgeous. Served it up with an apple gravy, roast spuds and broccoli.

Thanks for the welcome

Hi all, my first post Not really a recipe as such, but it was however the most wonderful piece of beef I've ever eaten. Heston Blumenthal's 20hr fore-rib of beef I served it with a red wine jus, roast spuds and caramelised parsnips. I'm 10 hours in to trying the same thing with a blade of pork, so we'll see if that works as well. Cheers