moggle Posted June 22, 2013 Share Posted June 22, 2013 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. Link to comment Share on other sites More sharing options...
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