Pork Shoulder: Five-Hour Slow Roast

Dear Samuel, it’s your birthday today, so this one’s for you.

*****

This is how a Five-Hour Pork Shoulder Slow Roast would look like.

Especially after being completely macerated with a pair of tongs and a cerated knife.

Okay, I screwed up the crackling on this one big time. But the meat was just perfect. It better be after five hours of baking in the oven.

  1. Get a hunk of pork shoulder (about 800g to 1kg) from the supermarket or butcher. If you can get it with the bone in, even better.
  2. I can’t comment much on how to do the crackling right. But in theory, here’s how it goes: Score the skin half a centimetre deep, and about a centimetre apart. Rub salt into the crevices.
  3. Season everywhere else with freshly ground sea salt and black pepper.
  4. Get the whole hunk of meat on a roasting dish and stick it in the oven for 30 minutes, at 220ªC. This should make a crackling happen.
  5. When the crackling looks right, wrap the whole dish snugly with a double layer of foil and stick it back into the oven for 4 hours, at 180*C. Go out and have a beer with the lads, or have a nap.
  6. Prepare some stuff to accompany the pork shoulder – carrot slices, diced onions, smashed garlic (a whole bulb, skin on) and a couple of rosemary sprigs.
  7. After four hours, remove the foil and set in the carrots, onions, garlic and rosemary. Baste everything in the fat rendered at the base of the dish.
  8. Stick it back into the oven for another half hour before serving.

It sounds like a lot of work to do, but it’s so simple for something so amazing. Tender tender goodness.

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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

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