Recent content by timmo

Thanks Uncle Bob, I thought this might be the case. Might just try it in the slow cooker all day with a nice slug of chicken stock, much less hassle I feel.

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...