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I recommend this cooking method for pork


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I've used this method from Jamie Oliver twice now for cooking pork. Once with a leg, once with a shoulder. 


Note: I didn't worry about crackling either time. With the leg, I cut the skin & fat off and by happy accident ended up with crackling while I tried to render the fat. 


Both times the meat was beautifully tender :-D I turned the meat once or twice, but generally it didn't need much intervention.

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