Slow Roast Pork Butt

[Aliantha]

I don't know if this is too late. I suspect maybe by an hour or two, but I thought I'd pop my two cents worth in anyway.

When I do a roast pork (any cut) I preheat my oven to very hot, and put the pork in (which I've oiled and salted) when it's at room temp (around 23 degrees) on a rack over a tray of water. I leave it at that temp for about 10 to 15 mins just till it seals the outside of the pork but doesn't start cooking on the inside. Then I turn the oven right down to close to low and cook it for hours. I end up with perfect fall off the bone pork when I do it this way.

Also, if I still want crackling, after I take it out of the oven, I simply cut the skin off, put it on a tray on some baking paper and pop it under the grill on high heat till it's done. That way, you have the best of both worlds.

With regard to the brining process. Over here, you can buy what's called 'pickled pork' which is pork which has been brined. It is a good idea for roasting, but I find it's very difficult to get crackling from it as the skin also starts to break down from the salt.