Nigella's Shoulder. Maggie's Butt.

[SethG]

seth, out of curiosity, why are you cooking at a lower temp/longer time?

Because that's what the Nigella recipe says to do. Doesn't it?

Sounds like I should go ahead and cookfor the full time. I don't think I'm brining this time. It doesn't fit the schedule. But next time, I'll try it. (I always brine my pork chops.)

[tommy]

seth, out of curiosity, why are you cooking at a lower temp/longer time?

Because that's what the Nigella recipe says to do. Doesn't it?

dunno. i haven't read it. but if you say so, then i'll accept your answer. let's move on to the Lightening Round.

[sparrowgrass]

I did it!! I didn't read the recipe first--just stuck the big ol butt in the oven at 225 for 24 hours--no high heat at either end of the process.

Man, that is good stuff--crispy fat, fall apart meat, and super gravy from the brownbits in the bottom of the pan.

Next time I am going to slather it with bbq sauce when I get up in the morning (instead of just opening the oven and drooling on the floor at 7 am.)

Or maybe I will follow the recipe and do the spices and vinegar.

Or maybe I will just keep doing it over and over til I get it right.