Pork joint, also called blade shoulder, shoulder butt, spare rib roast and Boston butt, is a versatile cut of meat that adapts to a variety of flavours and cooking methods. When cooked bone-in, it retains both moisture and flavour. Popular as a centrepiece for a large meal, roasting is the most fail-safe method for cooking this piece of pork and produces a delicious and moist meat. Easy to do, creating the perfect roast pork joint just takes some preparation time and effort.
- Skill level:
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Things you need
- 9.98kg. pork joint, with fat and skin still on
- Marinade/dry rub
- Large bowl
- Cling film
- Large roasting pan
- Aluminium foil
- Meat thermometer
Cover the cut of pork with the marinade or dry roast. Place it in the large bowl and cover it with cling film so it is sealed. Refrigerate for at least 8 hours or overnight.
Remove the pork from the refrigerator, place on the counter, and allow it to come to room temperature.
Preheat the oven to 163 degrees Celsius.
Move the pork from the large bowl to the large roasting pan so it is sitting with its fat side up. Pour the remaining marinade over the pork.
Cover the roasting pan with aluminium foil and place it in the oven.
Cook for 1 hour and 20 minutes. Remove the foil and turn the oven up to 232 degrees Celsius. Brown the pork for 10 minutes, or until the skin is brown and bubbling.
Insert the meat thermometer into the thickest portion of meat without touching the bone. If it reads 68.3 degrees Celsius, the meat is ready.
Remove the meat from the oven, tent with foil and let rest for 30 minutes before serving.
Tips and warnings
- Onions, garlic and other vegetables can be placed around the pork while it is roasting to add extra flavour.
- A gravy can be made with the drippings from the meat by adding a roux or cornstarch to the liquid.
- Make sure not to touch the bone while inserting the thermometer otherwise it could throw off the accuracy of the reading.
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