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Slow Roast Pork Shoulder With Herbs

Ingredients

Serves 6-8

  • 1 shoulder of pork on the bone with skin on and  rind scored
  • 1 head of garlic
  • 1 tbsp coarse salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried chilli flakes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 onions, thickly sliced
  • 2 carrots, thickly sliced
  • 2 celery sticks, thickly sliced
  • 2 bay leaves
  • 2 glasses white wine or sherry
  • 250ml chicken stock or water

Cooking instructions

Heat the oven as hot as possible. Crush the garlic cloves to a paste with the salt and mix with the pepper, chilli, oregano and thyme. Now rub and push the mixture into and all over the skin and surfaces of the meat. Put the onions, carrots, celery and bay leaves into a large roasting tin and place the pork on the bed of vegetables. Roast for 30 minutes, or until the skin is blistered and browned, then turn the oven down to 120C (250F) Gas Mark 1. Add 1 glass of wine and half the chicken stock to the pan and continue to roast slowly either overnight or all day (anything from 16 – 24 hours, don’t feel you have to sit down and eat just because the meat thermometer shows the pork is cooked as, at this low heat, it does not hurt the meat to keep it in the oven longer.

About 30 minutes before serving remove the meat from the oven and transfer to a warmed platter. Cover loosely with foil and let it rest before carving. Place the roasting tin over a medium heat. Pour in the remaining wine and stock, and bring to the boil scraping up the browned bits from the bottom. Let it simmer gently for 10 minutes to concentrate the flavours then strain the pan juices through a sieve, discarding the vegetables. Skim off as much fat as possible, then stir and add salt and pepper to taste.

Cut the meat into thick slices (it will practically fall off the bone) and pour over the pan juices. Serve with the traditional roast vegetables or a fresh green salad.