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Slow Cooked Shoulder of Pork

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Slow cooked pork

I saw this recipe on Justine Schofield’s website and just had to share because I am forever in search of the perfect Pork roast.

2.5kg Free-range pork shoulder (1/2 pork shoulder, skin scored)

60 ml vegetable oil

1 tbs. caraway seeds
1tbs. fennel seeds
1/2 tbs. French 4 spice
2 large Granny Smith apples, cored and cut into 4
2 onions, peeled cut into 4
4 cloves garlic, bruised
2 bay leaves
4 sprigs thyme
1/4 cup white wine
200ml water

Apple sauce, to serve
The day before cooking, place the pork on a wire rack over the sink. Pour boiling water all over the pork skin to allow the pores to open. Pat really dry with paper toweling and place uncovered in the fridge overnight.

An hour before cooking, remove pork from the fridge and pre heat the oven to 210C.

Arrange the apples onions and garlic in a large heavy based roasting tin.

In a small frying pan gently toast the caraway and fennel seeds. Add to a pestle and mortar with the four spice, salt and pound until you can distinctively smell the aromas. Rub this all over the pork and deep into the scored skin. Place on top of the apple and onions. Drizzle with the oil and add the wine and water to the bottom of the tin.

Cook in the oven for 1 hour to initially crisp the skin. Now turn the oven down to 125C and semi-cover the meat with three layers of foil. Cook for six hours or until the meat is falling from the bone.

Once cooked remove from the oven and place on another tray, covered to keep warm.

For the gravy; Strain all the pan juices into a jug and place in the freezer for an hour to allow the fat to rise to the service. Once chilled, skim all the fat away. Keep the onions, apple and garlic that have been strained and put in a small saucepan with the clarified juices. Bring to the boil and allow to reduce by 1/4.

Turn the grill on. To ensure the crackling is extra crispy place under the grill for a few minutes. Remove from the oven and pull apart the tender pork meat and cut crackling into bite size pieces. Serve with the gravy and optionally some of your favourite apple sauce.

Recipe and photograph from

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