Slow cook roast pork
I have got to provide pork for a "pig roast". I'd planned to cook shoulder of pork and slow cook it for 24 hours (so timing wasn't crucial), but have been bought leg instead. Basically the equivilent of a whole pig's worth! I still plan to slow cook it, but the recipes say about 6/7 hours for a whole leg. Considering I've got a whole load more, how should I scale up the cooking time? I don't want to end up with raw meat and food poisoning!!!!