<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:gd="http://schemas.google.com/g/2005"><id>tag:blogger.com,1999:blog-8787347.post8255738552720688589..comments</id><updated>2024-11-25T14:19:36.641+11:00</updated><title type='text'>Comments on Sarah Cooks: The Best Roast Pork Shoulder and my tips for perfect crackling...</title><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='https://www.sarahcooks.com.au/feeds/comments/default'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html'/><link rel="hub" href="http://pubsubhubbub.appspot.com/"/><author><name>Sarah</name><uri>http://www.blogger.com/profile/00261274546097701065</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FIEl1JbONE8jesFSIL-t7wNiccc2wofGClBzwa_1ixhxBsABuauVX28v6-E4ckGZ8speQPbJBAxlfpCbiXSL5SHxJF3T5rOxs5z20lWlkj1kZXzjQJXkTVBjxfkv9cg/s113/XT6ElKD8.jpeg'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>20</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-8787347.post-7156029656829538028</id><published>2023-04-29T22:14:04.639+10:00</published><updated>2023-04-29T22:14:04.639+10:00</updated><title type='text'>I would like to do this for a large crowd maybe 50...</title><content type='html'>I would like to do this for a large crowd maybe 50 not sure how to go about that?</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/7156029656829538028'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/7156029656829538028'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1682770444639#c7156029656829538028' title=''/><author><name>Anonymous</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/blank.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-678095173"/><gd:extendedProperty name="blogger.displayTime" value="10:14 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-3176103742229642878</id><published>2020-05-22T15:06:03.924+10:00</published><updated>2020-05-22T15:06:03.924+10:00</updated><title type='text'>Hi Unknown,&#xa;&#xa;I love the detailed tips!! I will giv...</title><content type='html'>Hi Unknown,&lt;br /&gt;&lt;br /&gt;I love the detailed tips!! I will give the boiling water method a go in the future.&lt;br /&gt;&lt;br /&gt;Cheers,&lt;br /&gt;Sarah</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/3176103742229642878'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/3176103742229642878'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1590123963924#c3176103742229642878' title=''/><link rel='related' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/6124371778218758051'/><author><name>Sarah</name><uri>https://www.blogger.com/profile/00261274546097701065</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FIEl1JbONE8jesFSIL-t7wNiccc2wofGClBzwa_1ixhxBsABuauVX28v6-E4ckGZ8speQPbJBAxlfpCbiXSL5SHxJF3T5rOxs5z20lWlkj1kZXzjQJXkTVBjxfkv9cg/s113/XT6ElKD8.jpeg'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-2018431366"/><gd:extendedProperty name="blogger.displayTime" value="3:06 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-6124371778218758051</id><published>2020-05-22T12:26:43.416+10:00</published><updated>2020-05-22T12:26:43.416+10:00</updated><title type='text'>The boiling water method works but not as necessar...</title><content type='html'>The boiling water method works but not as necessarily described here.&lt;br /&gt;&lt;br /&gt;24 hours before cooking I score the skin and pour boiling water over it to open up the scoring (and thus allowing the pork fat out). I then thoroughly dry it, cover liberally with salt and leave it in the fridge uncovered for up to 24 hours. The low humidity of the fridge removes moisture. The salt does the same so when you get it out of the fridge the next day you can feel how dry the skin is. &lt;br /&gt;&lt;br /&gt;Oil is not necessary. The scoring allows the fat from the pork to do the basting for you. Oiling the pork hinders this process. &lt;br /&gt;&lt;br /&gt;Variable temperatures are not necessary either. The scoring process will allow the crackling to puff up beautifully.&lt;br /&gt;&lt;br /&gt;One thought about long cooking. Whenever I do a pork belly, I run my convection oven at 225 degrees. You get great crackling and moist pork because it only takes an hour. Something similar might work for an unrolled shoulder - I&amp;#39;ll try it out.</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/6124371778218758051'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/6124371778218758051'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1590114403416#c6124371778218758051' title=''/><author><name>Anonymous</name><uri>https://www.blogger.com/profile/17294386220706597024</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-595094727"/><gd:extendedProperty name="blogger.displayTime" value="12:26 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-923796604287562427</id><published>2017-02-19T22:44:00.562+11:00</published><updated>2017-02-19T22:44:00.562+11:00</updated><title type='text'>Yay!! So glad it worked for you! :) xox</title><content type='html'>Yay!! So glad it worked for you! :) xox</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/923796604287562427'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/923796604287562427'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1487504640562#c923796604287562427' title=''/><link rel='related' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/5846175701455382970'/><author><name>Sarah</name><uri>https://www.blogger.com/profile/00261274546097701065</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FIEl1JbONE8jesFSIL-t7wNiccc2wofGClBzwa_1ixhxBsABuauVX28v6-E4ckGZ8speQPbJBAxlfpCbiXSL5SHxJF3T5rOxs5z20lWlkj1kZXzjQJXkTVBjxfkv9cg/s113/XT6ElKD8.jpeg'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-2018431366"/><gd:extendedProperty name="blogger.displayTime" value="10:44 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-5846175701455382970</id><published>2017-02-16T13:14:24.587+11:00</published><updated>2017-02-16T13:14:24.587+11:00</updated><title type='text'>This was delicious, the meat was so tender &amp;amp; f...</title><content type='html'>This was delicious, the meat was so tender &amp;amp; flavoursome &amp;amp; the crackling was perfect! Will definitely be making this again. The family loved it. I didn&amp;#39;t think the crackling would work cooking it at the end but it was absolutely fabulous. Thanks for the recipe ��</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/5846175701455382970'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/5846175701455382970'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1487211264587#c5846175701455382970' title=''/><author><name>Anonymous</name><uri>https://www.blogger.com/profile/01903156552923098401</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-405599777"/><gd:extendedProperty name="blogger.displayTime" value="1:14 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-5076657959182821749</id><published>2016-12-27T06:12:36.283+11:00</published><updated>2016-12-27T06:12:36.283+11:00</updated><title type='text'>Hooray! So glad you have success with the recipe! ...</title><content type='html'>Hooray! So glad you have success with the recipe! :) :)</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/5076657959182821749'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/5076657959182821749'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1482779556283#c5076657959182821749' title=''/><link rel='related' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/4896411858854081835'/><author><name>Sarah</name><uri>https://www.blogger.com/profile/00261274546097701065</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FIEl1JbONE8jesFSIL-t7wNiccc2wofGClBzwa_1ixhxBsABuauVX28v6-E4ckGZ8speQPbJBAxlfpCbiXSL5SHxJF3T5rOxs5z20lWlkj1kZXzjQJXkTVBjxfkv9cg/s113/XT6ElKD8.jpeg'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-2018431366"/><gd:extendedProperty name="blogger.displayTime" value="6:12 AM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-4896411858854081835</id><published>2016-12-23T08:54:04.533+11:00</published><updated>2016-12-23T08:54:04.533+11:00</updated><title type='text'>YUUUUUMMMM!!!! Made this for first family Xmas din...</title><content type='html'>YUUUUUMMMM!!!! Made this for first family Xmas dinner a few nights ago - it was perfect!!! Couldn&amp;#39;t believe the crackle crackled just as described!! I always have trouble getting this to happen.  I used a little white wine and almost a glass full of apple and elderflower juice in bottom of pan.  This recipe is a cracker and a keeper.  Thanks for sharing it Sarah!</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/4896411858854081835'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/4896411858854081835'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1482443644533#c4896411858854081835' title=''/><author><name>Anonymous</name><uri>https://www.blogger.com/profile/01560607889083973148</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-1315462815"/><gd:extendedProperty name="blogger.displayTime" value="8:54 AM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-6850705131454265829</id><published>2016-09-11T18:04:39.316+10:00</published><updated>2016-09-11T18:04:39.316+10:00</updated><title type='text'>Usually I cover it loosely in foil. But it doesn&amp;#...</title><content type='html'>Usually I cover it loosely in foil. But it doesn&amp;#39;t cool down too much if you&amp;#39;re only resting for 30 minutes.</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/6850705131454265829'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/6850705131454265829'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1473581079316#c6850705131454265829' title=''/><link rel='related' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/8593448388548503755'/><author><name>Sarah</name><uri>https://www.blogger.com/profile/00261274546097701065</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FIEl1JbONE8jesFSIL-t7wNiccc2wofGClBzwa_1ixhxBsABuauVX28v6-E4ckGZ8speQPbJBAxlfpCbiXSL5SHxJF3T5rOxs5z20lWlkj1kZXzjQJXkTVBjxfkv9cg/s113/XT6ElKD8.jpeg'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-2018431366"/><gd:extendedProperty name="blogger.displayTime" value="6:04 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-8593448388548503755</id><published>2016-09-05T15:52:04.370+10:00</published><updated>2016-09-05T15:52:04.370+10:00</updated><title type='text'>Do you cover the pork to rest it?&#xa;</title><content type='html'>Do you cover the pork to rest it?&lt;br /&gt;</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/8593448388548503755'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/8593448388548503755'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1473054724370#c8593448388548503755' title=''/><author><name>Anonymous</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/blank.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-678095173"/><gd:extendedProperty name="blogger.displayTime" value="3:52 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-1508192614328657059</id><published>2016-05-04T07:34:25.547+10:00</published><updated>2016-05-04T07:34:25.547+10:00</updated><title type='text'>Hi Josephine - the foil prevents the pork from dry...</title><content type='html'>Hi Josephine - the foil prevents the pork from drying out. A friend of mine recently made this recipe and forgot the foil, and the meat dried out completely. The crackling was still good though!</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/1508192614328657059'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/1508192614328657059'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1462311265547#c1508192614328657059' title=''/><link rel='related' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/967855326556066370'/><author><name>Sarah</name><uri>https://www.blogger.com/profile/00261274546097701065</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FIEl1JbONE8jesFSIL-t7wNiccc2wofGClBzwa_1ixhxBsABuauVX28v6-E4ckGZ8speQPbJBAxlfpCbiXSL5SHxJF3T5rOxs5z20lWlkj1kZXzjQJXkTVBjxfkv9cg/s113/XT6ElKD8.jpeg'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-2018431366"/><gd:extendedProperty name="blogger.displayTime" value="7:34 AM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-967855326556066370</id><published>2016-05-03T23:17:44.622+10:00</published><updated>2016-05-03T23:17:44.622+10:00</updated><title type='text'>Hi Sarah,can you kindly adviae why need to cover t...</title><content type='html'>Hi Sarah,can you kindly adviae why need to cover the pork with foil when baking at low temp.  TIA.</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/967855326556066370'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/967855326556066370'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1462281464622#c967855326556066370' title=''/><author><name>Josephine</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/blank.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-678095173"/><gd:extendedProperty name="blogger.displayTime" value="11:17 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-6522948151641517753</id><published>2015-12-17T11:45:01.195+11:00</published><updated>2015-12-17T11:45:01.195+11:00</updated><title type='text'>Read all your advice and like you I find the high ...</title><content type='html'>Read all your advice and like you I find the high temperature at the finish of the slow cooking always works best for me. This time however I was going to try the Coco Cola Glaze so the Crackling had to be first as the shoulder must be dry. Not sure if my old St George oven was up to temperature at the start so set it at 500 F for 30 mins and then 275 F for the slow cooking. Poured Coco Cola liberally over the whole shoulder and basted it several times thereafter. Would have liked to have basted it much more but I had to go out several times. At the finish of the slow cooking I gave it another short blast of heat 10/15 mins to finish the crackling. The crackling was perfect, the meat was juicy and tender, and the Coca Cola Glaze was a magnificent Red Colour and if I&amp;#39;d had the time to baste more often would have been even better.With the apple sauce i used Granny Smith Apples, cooked in pure Apple Juice and Apple Cider Vinegar and Cinnamon Sugar. Thank you so much for your advice Sarah and I would highly recommend the Coco Cola Glaze</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/6522948151641517753'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/6522948151641517753'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1450313101195#c6522948151641517753' title=''/><author><name>Robert Henry</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/blank.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-678095173"/><gd:extendedProperty name="blogger.displayTime" value="11:45 AM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-1490225052857272848</id><published>2014-01-05T18:31:44.652+11:00</published><updated>2014-01-05T18:31:44.652+11:00</updated><title type='text'>I pour boiling water over a piece of pork every ti...</title><content type='html'>I pour boiling water over a piece of pork every time I roast it and I get perfect crackling each time. It allows the salt to get in and aids the crackling process like nothing else! But as Andrew Barker stated earlier - you must dry the rind before salting. Try it - it works beautifully</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/1490225052857272848'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/1490225052857272848'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1388907104652#c1490225052857272848' title=''/><author><name>Jackicam</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/blank.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-678095173"/><gd:extendedProperty name="blogger.displayTime" value="6:31 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-7061451178097284450</id><published>2012-11-13T20:17:52.530+11:00</published><updated>2012-11-13T20:17:52.530+11:00</updated><title type='text'>You ARE the Queen of Crackling. You need new busin...</title><content type='html'>You ARE the Queen of Crackling. You need new business cards. :)</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/7061451178097284450'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/7061451178097284450'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1352798272530#c7061451178097284450' title=''/><author><name>Agnes</name><uri>http://offthespork.com</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/blank.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-678095173"/><gd:extendedProperty name="blogger.displayTime" value="8:17 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-8041584156004853612</id><published>2012-11-11T11:16:36.034+11:00</published><updated>2012-11-11T11:16:36.034+11:00</updated><title type='text'>Pork shoulder looks so amazing. Taking notes of th...</title><content type='html'>Pork shoulder looks so amazing. Taking notes of the tips. </content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/8041584156004853612'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/8041584156004853612'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1352592996034#c8041584156004853612' title=''/><author><name>thanh7580</name><uri>https://www.blogger.com/profile/12101572834580539226</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilR9Pukwdh650EQGAM7njoSIwvFTPjcA-2FuEJmQDYovTdfopLnB7OBGfKxCYZS7td-tiqJiCaQ8bqQVMhzbxec6mdl5W-IoS17suJ-XVATrWDOfkzqvVo7CqmVubQjg/s200/Thanh+Simpson+close+up.png'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-845874029"/><gd:extendedProperty name="blogger.displayTime" value="11:16 AM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-4559415766599813196</id><published>2012-11-01T05:06:57.059+11:00</published><updated>2012-11-01T05:06:57.059+11:00</updated><title type='text'>This looks lovely.  I&amp;#39;ve never tried roasting ...</title><content type='html'>This looks lovely.  I&amp;#39;ve never tried roasting a shoulder but I&amp;#39;m tempted to try after reading this. &lt;br /&gt;&lt;br /&gt;Rob</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/4559415766599813196'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/4559415766599813196'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1351706817059#c4559415766599813196' title=''/><author><name>Anonymous</name><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/blank.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-678095173"/><gd:extendedProperty name="blogger.displayTime" value="5:06 AM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-2536856231028736483</id><published>2012-10-31T21:35:38.957+11:00</published><updated>2012-10-31T21:35:38.957+11:00</updated><title type='text'>There was a Poctoberfest and I wasn&amp;#39;t invited?...</title><content type='html'>There was a Poctoberfest and I wasn&amp;#39;t invited?? HmMmmMMmm LADY! hahahah... this looks amazing... We just cheat and grill it :P</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/2536856231028736483'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/2536856231028736483'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1351679738957#c2536856231028736483' title=''/><author><name>msihua</name><uri>http://msihua.com</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/blank.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-678095173"/><gd:extendedProperty name="blogger.displayTime" value="9:35 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-482251451429305492</id><published>2012-10-30T14:46:19.221+11:00</published><updated>2012-10-30T14:46:19.221+11:00</updated><title type='text'>omg now that&amp;#39;s sex on a chopping board! lol. h...</title><content type='html'>omg now that&amp;#39;s sex on a chopping board! lol. hubba hubba!</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/482251451429305492'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/482251451429305492'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1351568779221#c482251451429305492' title=''/><author><name>Helen (Grab Your Fork)</name><uri>https://www.blogger.com/profile/03816243919248900776</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSk482YeonjR7JYerRRBLCUh07llCix_R0UE1Zn0940dMrq-dw45JOzxbfvxHAa0Iy8vSm13qjH-bSZ9yOKxCgtGKuLrrRBlf7DAM2GJdy54qgZbNxnhHZefW6la4/s220/gyf_square2.jpg'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-2108292923"/><gd:extendedProperty name="blogger.displayTime" value="2:46 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-1044258742944828187</id><published>2012-10-29T21:21:56.495+11:00</published><updated>2012-10-29T21:21:56.495+11:00</updated><title type='text'>Sarah, the boiling water method scalds the skin, c...</title><content type='html'>Sarah, the boiling water method scalds the skin, causing the cuts of the scoring it open right up.  That way you can get salt in/under the skin.&lt;br /&gt;&lt;br /&gt;You have to be prepared to dry it right out with paper towel.  Although i don&amp;#39;t see why you couldn&amp;#39;t do it the night before and put it in the fridge like you do.&lt;br /&gt;&lt;br /&gt;Another tip, never salt too early, only do it at the last second before it goes in the oven.</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/1044258742944828187'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/1044258742944828187'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1351506116495#c1044258742944828187' title=''/><author><name>Andrew Barker</name><uri>https://www.blogger.com/profile/14257531909383755046</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-128726484"/><gd:extendedProperty name="blogger.displayTime" value="9:21 PM"/></entry><entry><id>tag:blogger.com,1999:blog-8787347.post-7641935060700290359</id><published>2012-10-29T19:01:21.193+11:00</published><updated>2012-10-29T19:01:21.193+11:00</updated><title type='text'>Sarah I absolutely love this post!! I&amp;#39;ve been ...</title><content type='html'>Sarah I absolutely love this post!! I&amp;#39;ve been having trouble the past few times to get the right crackling, I seem to be getting very rubbery, chewy, sticky bits and totally aggravated me to the bone. (Note: Do NOT stand in the way of a Chinese and their crispy skin pork). I left it uncovered in the fridge too but still turned out like that. I think it&amp;#39;s cause I didn&amp;#39;t use oil. This really answers a lot of my questions I&amp;#39;m going to give it a go with your method now. Have been so discouraged to remake this after 2 consecutive failed attempts but I think it&amp;#39;s time to change that. And omg you&amp;#39;re not wrong about pork shoulder. It really is much better and I like the meat better too with less fats in between, but just at the rind. YUMMEHHHH</content><link rel='edit' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/7641935060700290359'/><link rel='self' type='application/atom+xml' href='https://www.blogger.com/feeds/8787347/8255738552720688589/comments/default/7641935060700290359'/><link rel='alternate' type='text/html' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html?showComment=1351497681193#c7641935060700290359' title=''/><author><name>Winston</name><uri>https://www.blogger.com/profile/07536704297054335614</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='21' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaMYljxAAZf9pkSTwgNb3_vlGvBtskimtPPBMgebPMxnaLC__rQ8rr8xmwU3v-b9t9BxT-I1wk-afh3awp4Um-QvHzQw9Hy2RwYC3mNjDleOklabIdk_o8Li61-r-V5Q/s220/Wince-2.jpg'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='https://www.sarahcooks.com.au/2012/10/the-best-roast-pork-shoulder-and-my.html' ref='tag:blogger.com,1999:blog-8787347.post-8255738552720688589' source='http://www.blogger.com/feeds/8787347/posts/default/8255738552720688589' type='text/html'/><gd:extendedProperty name="blogger.itemClass" value="pid-1551065499"/><gd:extendedProperty name="blogger.displayTime" value="7:01 PM"/></entry></feed>