I'm about to put my pork shoulder in the oven, and the recipe says just put it into a roasting pan. Did anyone put it on a rack in their roasting pan? Or literally just plop the thing into the bottom of the pan? Seems like it might cook more evenly if it was elevated off the surface of the pan, but I'm suddenly unsure and thought I'd see if anyone had done this and what they tried? Any help very much appreciated!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)