Place into the oven and roast about 2-1/2 hours or until the pork registers an internal temperature of 155 degrees on a meat thermometer. Let the meat rest for 10-15 minutes before you serve it.

Place in the preheated oven and roast for 15 minutes before turning the vegetables. Return to the oven and continue roasting for another 15-20 minutes or until nicely browned and fork tender.

These tender and juicy pork shoulder recipes span soy-ginger grilled pork, cumin-braised pork shoulder, and slow-cooked pulled pork sandwiches, plus soups, stews, tacos, and more pork shoulder ...

Sprinkle the roast liberally with salt, about 2 1/2 tablespoons. Place the roast upright on a plate, with the shank pointing straight up. Refrigerate, uncovered, for at least 2 hours to overnight.

3. Roast 1 hour and 15 minutes. Turn roast over, cook 30 minutes more, then turn again. Add more broth, if liquid level gets too low. Cook another 30 minutes, then test the meat for doneness.

Roast until they are tender when pierced, about 45 minutes depending on size and thickness. Turn the squash flesh side up, season with salt and dot with butter.

6. The pork shoulder is done cooking when its internal temperature hits 200 F (for my nine-pound pork shoulder, this took about two hours and 15 minutes of cooking in the foil). 7.

8. Remove the pork from the cooker and allow it to rest, covered loosely with foil, for about 15 minutes. Trim off the exterior skin and fat and slice very thin.

Nor did I have the sake or mirin the recipe called for. But I did have four gorgeous 3/4-inch pork shoulder steaks. So instead of Gochujang, I bought a bottle of the farm’s house-made sriracha.

So I tried roasting a pork shoulder at 250 degrees to a temperature of 170. After a full six hours of roasting, the meat lived up to Wolfert’s claims -- in fact, she may have been being modest.