Yes that is how long it took. Our usual style roasting pork is now defunct as have been spoilt by the succulent melt in the mouth morsels of a slow roast. Honestly this really is the best way to do a pig justice! Yes the house did stink of pork but once in a while I think we can cope!
We had our neighbours around for lunch last Sunday but preparation began 24 hours before. I had a 3.5kg pork shoulder that I massaged with minced garlic and fresh ginger; it has to be shoulder for this slow roast as needs the fat content to keep it moist. I then put it in the oven on a high setting roughly 240c, for 30 minutes crackling side up . I then flipped it to crackling side down and slow roasted on 100c for 23 hours. I then turned up the heat up to 220c having turned the joint gently over for another 30 minutes. Hey presto yummy pork which you can carve up with 2 spoons.
The leftovers were soon gone once consumed in a delicious broth based chinese noodle dish. I think I threw in garlic, ginger ,chilli and 2 star anise along with carrot and Savoy cabbage.