That is, not steamed or pot-roasted pork shoulder.
When I was a kid, I had to cook dinners for my father and brother. I had no idea what I was doing.
Any roast that Dad bought (they would all be the least expensive cuts), I'd toss into a roasting pan and into a 350 degree oven for 2 hours. Seemed like a good rule of thumb at the time.
One of the things we had a lot, was a fresh pork shoulder, the kind with the thick skin. When I was done with it, the skin was crispy and delicious, and the pork was juicy, sliceable, and tender.
I haven't roasted a pork shoulder in the oven since I was a kid. Now, I have a hankering for one, and all the recipes I've found (like this one Garlic-Roasted Pork Shoulder Recipe at Epicurious.com
) say to COVER the roast for a couple of hours. I know I didn't do that.
I'm tempted to try my "luck of the ignorant" technique again, but am looking for other opinions.