29 August 2013

Slow roasted pork shoulder

Life has been rather wonderful lately. Not because of any one thing in particular - just a general feeling that the craziness of the last 6 months is starting to even itself out.

I was able to spend a wonderful weekend away, and have had time to go on adventures with the little one (the zoo being our recent favourite).

And I have been spending quite a bit of time in the kitchen. Something that will always bring a sense of calm when the hectic moments strike.

One of my favourite meals recently, came courtesy of a recent edition of Good Taste Magazine. A recipe for slow roasted pork shoulder, contributed to the magazine by Tobie Puttock.


Simple to prepare, slow to cook, and simply divine melt-in-your-mouth results.


The pork shoulder, rind on, is covered in a mixture of fennel seeds and salt.


Roasted initially at a high temp for 30 minutes, until the rind had just started to crackle.


Then covered, and in my case, roasted at 160C for 3 hours.


Next up, the veggies, to create those all important pan juices. Celery, garlic, parsnip (my addition), bay leaves and onion.


Placed underneath the pork (that had been slowly cooking for the last 3 hours), with a couple cups of water.


Then, you guessed it, covered and back into the oven for another 2 hours.


To finish off the dish, I removed the pork and allowed it to rest, covered with foil to keep warm. I returned the cooking pain, with all the wonderful veggies and juices to the stovetop, and simmered them for a few extra minutes – before pressing the mixture through a fine sieve and creating the most wonderful sauce.


As for the pork, I removed the rind then shredded the meat – with ease I must add.


Then it was time to serve.


Polenta, pork, greens and that ‘lick your plate’ sauce.


FILLED to the brim with flavour, and both of us left wanting more (but saving the extras for the next night).


Yup life really is pretty good when you have meals like this waiting for you at the end of the day!

What about you? Are you a fan of slow cooking?

1 comment :

  1. Ooh look at that wonderfully soft meat! I'm thinking jaffles and sandwiches! Although I doubt there were leftovers! :D