Revised 2016 Sep 25
My favourite cut from the pig has to be the shoulder (this is assuming that belly/bacon has been properly elevated to its own food group). We all know it as the star of many dishes but I think it reaches its zenith when smoked.
Ingredients
garlic, sliced
1 large onion, quartered
2 medium carrots, cut in 3" pieces
2 stalks celery, cut in 3" pieces
other stuff *
water
Preparation
Remove the net. Slice the fat cap nearly through to the meat in a diagonal pattern. Stuff pieces of garlic into the cuts.
In a pot of just large enough diameter to hold the roast make a bed of the vegetables. Place the roast fat side up in the pot, add water to about 1/3 of the way up the meat, and roast uncovered in a 275°F oven for 4 to 5 hours.
If it's been cooked long enough then the meat will not come out in one piece. Remove the meat to a platter and as soon as you can handle it separate the pieces and rub/wipe/scrape away the remaining fat. The vegetables can be reserved for use as a thickener (I don't very often). Reserve the bones, pour off all of the liquid and refrigerate it if it's not to be used immediately.
Served with potatoes and a couple of vegies this makes a simple, satisfying supper. I tend to use the smaller pieces first as the main chunk of meat slices beautifully for sandwiches.
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*Other stuff in our house usually includes whatever vegetable trimmings have accumulated in the freezer and fennel.
If you intend to use the broth keep in mind that it will be salty. I usually make a second batch of broth with the bone to help even out the saltiness.