Yesterday's all-day cooking adventure was the slow roasted pork shoulder, with a deboned and trussed 8+ lb pork shoulder! I followed the recipe fairly faithfully, with the exception of slightly reducing the amount of fennel since I'm not a huge fan. (More fennel was requested for the next iteration, however.) In my oven it took almost exactly 8 hours to get to an internal temperature of 195 degrees, the temperature for pull-apart pork according to the internet. I think next time I might take it up to 200 or so--parts of it were meltingly tender and shreddable, while a few other areas were a little more solid. The fat of course was delicious, melting into the meat and making it moist and very flavorful! There wasn't much orange or onion flavor, however, unless you were eating a piece that had sat on top of the fruit during the cooking. I didn't mind much, but maybe next time I'll experiment with getting a little more in there?
Leftovers--of which there were many--were delicious for lunch today.
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