I probably should have sectioned it before freezing, so I suppose now I can either roast it as-is, or do the sectioning/halve it now, but then what?
Do I cook both at different times, or
At the same time in the same vessel, or
At the same time in different vessels.
For smaller cuts, beef/pork, lately I’ve basically followed the guidelines from this recipe Best Oven Baked Brisket, but I’m still trying to perfect the best temp/time combo. Also, adding or not adding liquid.
I’ve measured my oven temp. It is precisely calibrated, but I find that less time and temp have worked out a little better, but maybe my prep affects that as well.
The last time I had one of those (same size as yours) I used this recipe. https://food52.com/recipes/39733-andy-ward-jenny-rosenstrach-s-pork-shoulder-ragu I scaled nothing up but the meat and used a 300 oven. When it was done, I separated meat, tomatoes and fat and stored them each separately. Each 15 oz bag of shredded pork turned out to make 2x 4 servings for good eaters, served variously with some reserved tomatoes and fat over polenta and over pappardelle, with homemade BBQ sauce as pulled pork sandwiches, with salsa in tacos and so on. We got a LOT of mileage out of that meat. Not scaling up the other ingredients kept it very versatile.
This is basically the recipe for Mississippi roast (minus the stick of butter bc it’s ridiculously unnecessary), doubled up the “au jus” and ranch packets, and combined it all with the brine of two jars of sliced medium hot golden peperoncini.
