Slow Roasted Shoulder Of Pork Recipes

Steps:

• Season the pork shoulder with salt and pepper.
• In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but 1 tablespoon fat from pan. Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes. Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden. Transfer vegetables to platter. Deglaze pan with balsamic vinegar and reduce by 2/3. Add port and cabernet and reduce by half. Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove. Cover pan with foil and lid and transfer pan to a preheated 350 degree oven. Cook for 2 1/2 to 3 hours, or until very tender. Remove pork from oven, remove lid and loosen foil. Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight.
• Discard all fat from surface and transfer pork to another pan. Strain cooking liquid and add enough to just cover pork. Bring to a boil and simmer, covered, until heated through.
• Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. Cut pork into 1 1/2-inch thick slices. Swirl butter into sauce.

Steps:

• The pork takes 24 hours to cook, which is no cause for alarm, because for about 23 hours and 55 minutes you are ignoring it absolutely. And it makes your house smell like a home should.
• So, if you're planning to eat this for Sunday lunch, at about Saturday lunchtime, preheat your (clean) oven to the hottest it will go. Sit the pork skin-side-up on a rack over a roasting pan. I like to use a mortar and pestle to make my paste but you could just grate the garlic and ginger (a microplane grater is the tool for the job) and stir in chiles, a tablespoonful of oil and 2 of vinegar if you want. Otherwise, pound together the peeled chopped ginger and peeled cloves with the fresh chiles, adding a tablespoonful of oil and 2 of vinegar when they're squished and paste-like.
• Using your fingers, rub this paste over the scored skin, pushing bits into the cut lines of the rind. Stagger across to the oven and put in the tray, leaving it for 30 minutes. Meanwhile, into the bowl in which you mixed the paste, pour the 2 remaining tablespoons each of oil and vinegar. When the pork's had its half an hour, remove it from the oven, and turn the temperature down to 225 degrees F. Now turn the pork over: I find it easiest to lift it by hand wearing oven mitts. It makes them dirty, OK, but there is the washing machine...
• Pour the oil and vinegar over the underside (which is now uppermost on the rack) and put the pork back in the low oven, leaving it there for 23 hours. (Actually, you could leave it longer. One of the joys of this is that it cannot overcook.) Anyway, after 23 hours, or 30 to 40 minutes before you actually want to eat, turn the oven back to the highest it will go, remove the pork and turn it back crackling side up. Put it back in the oven for 30 minutes, in which time it will get hot and crisp, though you can give it another 10 if you feel it needs it.
• Remove, slice off the crackling in a horizontal swipe of the knife and break it into manageable pieces, then start carving or pulling at the tender meat.

Steps:

• Preheat the oven to 275 degrees F.
• In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
• Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
• Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
• Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
• Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

Steps:

• The day before, pat dry the pork with kitchen paper. In a food processor, whizz together the garlic, paprika, oil and lemon juice with 1 tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hrs.
• Heat oven to 150C/130C fan/gas 2. Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any marinade with 300ml water, cover with foil and cook for 5 hrs.
• Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.
• Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take 2 forks and slowly pull the meat apart. You can cut the pork into hunks if you want but I like it all in stringy bits, ready to go with whatever accompaniments you choose.

Steps:

• Heat oven to 230C/fan 210C/gas 8. Using a mortar and pestle, smash the garlic with the chilli and some salt and pepper. Stab holes all over the flesh side of the meat, then rub the chilli mixture into the flesh, pushing it into the holes and any gaps between the muscles. Place the shoulder on a rack in a roasting tin, then roast for 30 mins or until the skin begins to crackle up, blister and brown. Pour over half the lemon juice and 2 tbsp of the oil. Reduce the heat to 180C/ fan 160C/gas 3, then leave the meat to roast for about 2 hrs. The shoulder is ready when it is completely soft under the crisp skin. You can tell by prodding it with a roasting fork - the meat should be tender and give way. Set the meat aside to rest.
• While the meat rests, make the gravy. Tip all the fat out of the roasting tin, then place the tin over a low flame. Tip in the rest of the lemon juice, then sizzle, scraping any sticky bits off the bottom with a wooden spoon. Pour in the stock, then bring everything to the boil. Strain the gravy through a sieve into a small saucepan, add the oregano leaves, then simmer for a moment. Serve each person some of the crisp skin and meat cut from different parts of the shoulder. Serve with the side dishes, see recipes below, and some buttered new potatoes.

Steps:

• In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
• Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
• Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
• Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
• Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).