Yesterday I tried a new recipe and technique, I tried to confit a whole shoulder of pork, I used this particular recipe:
Roasted confit pork shoulder: Recipes: Good Food Channel
I cooked it for around 4 hours and then let it rest for 30 then cut into portions to serve. The problem is the meat did not turn out tender at all, I was expecting the meat to be almost at a pulling stage and this wasn't the case, it was still quite tasty, but not my desired outcome.
I'm wondering if the problem could be that my oven was up to high? Or perhaps it was too low, or perhaps the recipe is bad and it plain needed longer. I've just moved into a new student house and the oven is terrible, standard electric (not fan assisted).
Any input would be appreciated.