Porchetta with Roasted Fingerlings

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The skin was removed at the end ,after it is completed roasted,and i too think it is too much for 4 hours at 450,i did one a few weeks ago,and only had it at 450 for 30 minutes,and then lower it to 375 for two hours and this was with bone and was complete cook trough,the skin was crunchy and the fat render to gravy.

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Had to fake a rating in order to comment--sorry about that! Ann has great recipes but this one concerns me a bit. I've made many pork shoulders and cooking at 450 degrees for four hours sounds crazy--the meat would be all mush in my experience. Other porchetta recipes often call for starting at high heat and then lowering fairly quickly.

And how big a piece of meat are we talking here?

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She left the skin on

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The skin in ON while the pork roasts. Anne removes it after it comes out of the oven (after resting, of course!. She then carves the pork & uses the crispy skin as a very edible garnish when she plates the succulent pork!

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The recipe says: 1 picnic shoulder of pork WITH THE SKIN, bone removed.
When Anne made this recipe she left the skin on, but the bone is removed.

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I have not made this recipe, but a rating is necessary to make a comment or ask a question. I want to make this for dinner tomorrow but just caught a few moments of the show--I thought when Anne put the pork shoulder into the oven that it appeared to have the skin on. The recipe states to remove it. Could someone who saw the show please answer this for me. Skin on or off or on to bake and then remove? Many thanks.