I just picked up a lovely bone-in 7lb 11oz pork shoulder roast on offer for only $13. I'd like to roast it today and have it ready for dinner tonight. That only gives me around 6 hours cooking time though. Is this at all doable without making the meat too tough?
I microwaved it on defrost for a few minutes just to take the chill off. It's now in the oven on high for an initial blast just to crisp up the crackling. What is the max temperature I can do the main cook? My roasting pan has a lid which I can use to potentially speed things up. Any other suggestions? Or am I attempting the impossible?