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Slow Roast Pork Shoulder
Ingredients
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2 kilogram (4.5 pound) pork shoulder
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2 red onions, cut into wedges
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2 carrots, peeled and roughly chopped
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4 garlic cloves
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75 millilitre (3 fluid ounce) white wine
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300 millilitre (½ pint) chicken or vegetable stock
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1 teaspoon Dried Thyme
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1 teaspoon Dried Sage
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8 apricots, cut into small chunks
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
- 2 Using a sharp knife score lines across the skin of the pork shoulder. Season generously with Salt and rub into the slits.
- 3 Place the pork onto a large baking sheet and cook in the oven for 30 minutes, or until the skin begins to puff and crisp up.
- 4 Remove from the oven and cover with foil. Reduce the oven temperature to 170°C, 325°F, Gas Mark 3. Return the pork to the oven and allow to cook for 3 hours.
- 5 Remove from the oven and skim off most of the fat. Place the red onion wedges, carrots, garlic cloves and Bay Leaves under th pork and coat in the pork juices. Increase the oven temperature to 200°C, 400°F, Gas Mark 6, return the pork and vegetables back to the oven and cook uncovered for a further hour. By this time the pork should have a fantastic crackling and be soft and tender.
- 6 To make the sauce remove the pork from the pan and allow to rest, set the vegetables to one side. Heat the pan over the stove and deglaze with the wine and stock, allow to cook through for a few minutes. Pass the vegetables through a sieve to purée then add to the sauce to thicken along with the Thyme, Sage and apricots. Serve the sauce with the pork.
- 7 Delicious with roast potatoes and vegetables.
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