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.
- 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.
- 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.
- Season everywhere else with freshly ground sea salt and black pepper.
- 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.
- 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.
- 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.
- 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.
- 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.