Slow Roast Shoulder of Pork
Classic British pork dish
Serves 10
Ingredients
- 1 shoulder of pork, about 1.8 kg (ideal for long slow cooking as it has a good covering of fat)
- 12 garlic cloves
- 100g fennel seeds
- Black pepper
- Rock salt
- 4 or 5 dried red chillies
- Juice of 6 lemons
- 4 tbsp olive oil
Method
Preheat the oven to 230°C/450°F/Gas Mark 8
- Make slashes all the way across the skin. I use a stanley knife since you can set the blade to a half inch depth and it won’t go any deeper. The slashes should be about half a centimetre apart.
- Peel the garlic and crush it with the fennel in a pestle and mortar then add the chillies and crush lightly, mix in salt and pepper.
- Rub this mixture all over the slashed skin of the shoulder and roast on a rack in the hot oven for about half an hour. This should be enough time to blister the skin and it should start to go brown.
- Mix half the lemon juice with half the oil and pour all over the meat. Reduce the heat to 120°C/250°F/Gas Mark 2 and leave overnight (at least 8 hours). Turn the meat occasionally and baste with more lemon and oil.
- To complete the dish, the meat is ready when it falls off the bone or is soft under the skin, which should be crisp. The juices left in the pan provide the sauce, either add the remaining lemon juice or oil to get the right taste, and pour over the meat as you serve it in slices.
Recipe courtesy of Puddledub Pork
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