Pork shoul­der

Irish Daily Mail - YOU - - JAMIE CHRISTMAS SPECIAL -

TEN­DER & SLOW-ROASTED WITH LOTS OF BAY, GAR­LIC, ONIONS & VINE­GAR Cook­ing this il­lus­tri­ous cut of pork should be re­served for a great oc­ca­sion, party or feast. It’s prob­a­bly some of the eas­i­est cook­ing you’ll ever do – sim­ply source a won­der­ful piece of qual­ity pork from your butcher and let the oven do all the hard work. I’ve de­vel­oped this method over many years, us­ing a high tem­per­a­ture at the start to cre­ate epic crack­ling, then cook­ing at a lower temp to give you melt-in-the-mouth ten­der meat. SERVES 20 8 HOURS, PLUS REST­ING 6 red onions 2 bulbs of gar­lic 20 fresh bay leaves 1 whole pork shoul­der (5kg-7kg) olive oil 200ml red wine vine­gar

❄ Pre­heat the oven to full whack (240C/475F/ gas 9). Place the whole onions and gar­lic bulbs in a large, deep-sided roast­ing tray with the bay. Use a clean Stan­ley knife to score the pork skin all over at 1cm in­ter­vals (or ask your butcher to do this for you). Driz­zle and rub all over with oil, then sprin­kle with sea salt and rub it in well. Sit the pork in the tray, skin side up. Roast for 40 min­utes to 1 hour, or un­til the skin is crisp.

❄ Pour the vine­gar around the pork, then re­duce the oven to 130C/250F/gas ½ and cook for 7 hours. I don’t baste this cut, as the nat­u­ral dis­tri­bu­tion of fat is won­der­ful, but it is worth adding 250ml of wa­ter to the tray after about 2 hours, then check­ing it ev­ery hour or so after that to make sure the base doesn’t dry out or burn, keep­ing the meat nice and juicy.

❄ When the time’s up, the crack­ling should be su­per-crisp and the meat be­neath should eas­ily pull apart. Care­fully lift the meat on to a board to rest. Skim all the fat from the gravy into a jam jar for cook­ing with an­other day. Squeeze the onions and gar­lic out of their skins back into the tray and stir in 400ml of boil­ing wa­ter to cre­ate a sim­ple and flavour­some saucy dress­ing, by scrap­ing up the sticky bits with a wooden spoon.

❄ To serve, pull off the crack­ling, then shred the meat apart with two forks and pour over the dress­ing. Bril­liant as part of a roast din­ner, in sand­wiches or a part of a buf­fet. Left­overs are great in a stuffed pasta. NUTRI­TION PER SERV­ING 381 kcal; 28.1g fat (8.8g sat­u­rated); 26.8g pro­tein; 5.1g carbs; 3.1g sug­ars; 0.3g salt; 1.1g fi­bre ➤

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