How long to slow roast a 1kg pork shoulder with stuffing inside?
Honestly every roast is different, even if they are similar sizes. But somewhere between 2 and 4 hours is reasonable. You need to cook it until you can break it apart from the outside with a fork, but not overdo it so that it is falling apart when you move the roast. Since there are unknown variables here, I would start fork testing it after 2 hours, and then every 15-20 minutes from then. As for the stuffing, I would cook it outside the roast in it’s own container, even on the stove-top. Bread and meat cook with entirely different schedules and processes. Makes it easier to use for leftovers and drastically reduces the risk of food poisoning and temperature control. One other thing. Make sure to sear your meat in the dry bake-ware so that it has some colour to it before you add your stock and/or wine. A little colour on the outside makes a huge difference in flavor, texture and presentation in the final product.
