Slow Roast Shoulder Of Pork Recipes

Steps:

• Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
• Cover, and cook on low at least 8 hours.
• Season with salt to taste.

Steps:

• The pork takes 24 hours to cook, which is no cause for alarm, because for about 23 hours and 55 minutes you are ignoring it absolutely. And it makes your house smell like a home should.
• So, if you're planning to eat this for Sunday lunch, at about Saturday lunchtime, preheat your (clean) oven to the hottest it will go. Sit the pork skin-side-up on a rack over a roasting pan. I like to use a mortar and pestle to make my paste but you could just grate the garlic and ginger (a microplane grater is the tool for the job) and stir in chiles, a tablespoonful of oil and 2 of vinegar if you want. Otherwise, pound together the peeled chopped ginger and peeled cloves with the fresh chiles, adding a tablespoonful of oil and 2 of vinegar when they're squished and paste-like.
• Using your fingers, rub this paste over the scored skin, pushing bits into the cut lines of the rind. Stagger across to the oven and put in the tray, leaving it for 30 minutes. Meanwhile, into the bowl in which you mixed the paste, pour the 2 remaining tablespoons each of oil and vinegar. When the pork's had its half an hour, remove it from the oven, and turn the temperature down to 225 degrees F. Now turn the pork over: I find it easiest to lift it by hand wearing oven mitts. It makes them dirty, OK, but there is the washing machine...
• Pour the oil and vinegar over the underside (which is now uppermost on the rack) and put the pork back in the low oven, leaving it there for 23 hours. (Actually, you could leave it longer. One of the joys of this is that it cannot overcook.) Anyway, after 23 hours, or 30 to 40 minutes before you actually want to eat, turn the oven back to the highest it will go, remove the pork and turn it back crackling side up. Put it back in the oven for 30 minutes, in which time it will get hot and crisp, though you can give it another 10 if you feel it needs it.
• Remove, slice off the crackling in a horizontal swipe of the knife and break it into manageable pieces, then start carving or pulling at the tender meat.

Steps:

• Preheat the oven to 325 degrees F.
• Grind the fennel seeds, peppercorns and salt in a spice grinder. Place the pork shoulder into a roasting pan and cut the rind into cross hatches. Rub the spice mixture into the meat and put it in the oven for 4 hours.
• Arrange the potatoes around and under the meat and put it back into the oven for 1 hour.
• Now add the garlic, shallots and carrots around the pork. If your roasting pan is not large enough to accommodate all the vegetables, place them in a separate roasting pan. Cook for 30 minutes, then add the pears. They don't need much cooking time and will disintegrate if cooked too long. Cook for another 30 minutes
• When the meat is tender and flakes with a fork, remove it and the vegetables and keep warm. This will give the pork time to rest and become more tender. If the pork rind is not crispy, put it under the broiler for a few minutes until it is really crunchy and crispy.
• To make the gravy, pour off all but 1 tablespoon of the fat from the roasting pan. Stir the flour into the roasting pan, add the wine, put the roasting pan onto a burner over medium-high heat and cook until the wine is reduced by half. If not using the wine, do this with the stock. Now add the stock and scrape off any bits of meat and vegetable on the bottom of the pan. Taste and add any seasoning if you think it needs it.
• If the gravy is too thin, make a paste in a bowl with 1 tablespoon and 1 tablespoon flour. Add some of the hot gravy to the small bowl and stir. Add this to the hot stock, stirring constantly and bring to a boil. The gravy will thicken slightly.
• If your gravy is too thick, just add a touch more stock. Serve the meat and vegetables with the gravy.
• This dish struggles to make it to the table as the family descends upon it while I am trying to finish the gravy! Use any leftovers for pork sandwiches with some crunchy pickle.

Steps:

• Put a large ovenproof Dutch oven, without the lid, into the oven and preheat to 425 degrees F.
• Meanwhile, rub the pork all over with 2 tablespoons salt and 1 teaspoon pepper.
• Once the oven is preheated, carefully remove the Dutch oven and add the pork to it fat-side down. Roast until golden all over, 45 minutes. Reduce the oven temperature to 300 degrees F and flip the pork so it is fat-side up. Continue to roast until the internal temperature is about 175 degrees F, about 3 hours. Cover the pot with the lid and continue to cook until the internal temperature is 195 to 200 degrees F, about another 30 minutes. Remove the pot from the oven, uncover and let rest until the meat is cool enough to handle, about 30 minutes.
• Transfer the pork to a cutting board. Skim off the fat from the liquid at the bottom of the pot with a spoon or ladle and discard it. Reserve the liquid for re-warming the meat.
• Pull the meat from the bone and discard it. The part of the meat that was in the bottom of the pot and cooks in the liquid is perfect for shredding with two forks. The top part that roasts for most of the cooking time should be sliced in to 1/2-inch pieces for browning in other recipes Refrigerate in airtight containers for up to 5 days.

Steps:

• Preheat the oven to 275 degrees F.
• In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
• Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
• Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
• Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
• Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

Steps:

• Season the pork shoulder with salt and pepper.
• In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but 1 tablespoon fat from pan. Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes. Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden. Transfer vegetables to platter. Deglaze pan with balsamic vinegar and reduce by 2/3. Add port and cabernet and reduce by half. Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove. Cover pan with foil and lid and transfer pan to a preheated 350 degree oven. Cook for 2 1/2 to 3 hours, or until very tender. Remove pork from oven, remove lid and loosen foil. Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight.
• Discard all fat from surface and transfer pork to another pan. Strain cooking liquid and add enough to just cover pork. Bring to a boil and simmer, covered, until heated through.
• Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. Cut pork into 1 1/2-inch thick slices. Swirl butter into sauce.

Steps:

• Heat oven to 230C/fan 210C/gas 8. Using a mortar and pestle, smash the garlic with the chilli and some salt and pepper. Stab holes all over the flesh side of the meat, then rub the chilli mixture into the flesh, pushing it into the holes and any gaps between the muscles. Place the shoulder on a rack in a roasting tin, then roast for 30 mins or until the skin begins to crackle up, blister and brown. Pour over half the lemon juice and 2 tbsp of the oil. Reduce the heat to 180C/ fan 160C/gas 3, then leave the meat to roast for about 2 hrs. The shoulder is ready when it is completely soft under the crisp skin. You can tell by prodding it with a roasting fork - the meat should be tender and give way. Set the meat aside to rest.
• While the meat rests, make the gravy. Tip all the fat out of the roasting tin, then place the tin over a low flame. Tip in the rest of the lemon juice, then sizzle, scraping any sticky bits off the bottom with a wooden spoon. Pour in the stock, then bring everything to the boil. Strain the gravy through a sieve into a small saucepan, add the oregano leaves, then simmer for a moment. Serve each person some of the crisp skin and meat cut from different parts of the shoulder. Serve with the side dishes, see recipes below, and some buttered new potatoes.

Steps:

• FOR THE ROAST:.
• Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart.
• In a mortar and pestle crush garlic, salt, seasoning, and pepper into a coarse paste. Rub all over roast, into score marks especially. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.
• Roast in a 450° oven until deep golden brown, 40 to 45 minutes.
• Remove pan from oven, scatter onion and carrot slices around pork. Pour 1 cup of the wine and 2 cups of the broth into pan. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170°, 8 to 9 hours.
• About 30 minutes before serving, transfer pork to a carving board. Cover pork loosely with foil and set in a warm place. Pour the remaining broth and wine into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (reserve vegetables for the stock making); you should have 1 to 1 1/3 cups drippings. Skim off fat.
• Peel skin off roast and set aside for stock making. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.
• FOR THE STOCK:.
• Preheat oven to 400°.
• Remove the majority of the meat from the bone (be sure to leave some on, as well as any attached fatty parts you wouldn't eat), add to the roasting pan. Add in the reserved pork skin and cooked vegetables from making the roast along with the fresh onions, carrots.
• Roast in the oven for 20-30 minutes until the it gets a nice golden crisp to it.
• Place the bone, pan drippings and veggies in a stock pot, add in thyme, bay, garlic then cover with water by about an inch. Cover pot, then bring to boil, then reduce to a simmer for 8-9 hours. (yes, that's right).
• Remove from heat allowing to return to room temperature. Refrigerate overnight. Remove from fridge and skim off hardened white fat.
• At this point the stock will be almost gelatinous, so you will have to warm the stock a little before you can strain it. Strain thru mesh strainer, throw out solids. You now have quite possibly the best pork stock you will ever have.

Steps:

• In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
• Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
• Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
• Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
• Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).

Steps:

• The day before, pat dry the pork with kitchen paper. In a food processor, whizz together the garlic, paprika, oil and lemon juice with 1 tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hrs.
• Heat oven to 150C/130C fan/gas 2. Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any marinade with 300ml water, cover with foil and cook for 5 hrs.
• Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.
• Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take 2 forks and slowly pull the meat apart. You can cut the pork into hunks if you want but I like it all in stringy bits, ready to go with whatever accompaniments you choose.

Steps:

• The day before you plan to serve the pork, preheat your oven (make sure it's clean) to the highest heat possible.
• Sit pork skinside up on rack in a roasting tin.
• Chop garlic and ginger, and then pound to a paste in a pestle and mortar, add chilli or chilli flake and 1 tbsp of oil and 2 tbsp vinegar until spreadable.
• Rub this paste all over scored skin, pushing it into the cut lines of the rind. Place pork in oven and cook 30 minutes.
• In bowl that paste was in, pour the rest of the oil and vinegar. When pork has been in oven half an hour remove it from the oven, switch heat down to 120 degrees Celsius
• Turn pork over (best to use oven gloves for this, though they will get dirty). Pour oil and vinegar over the underside (now the top of the pork)and put back in the low-heated oven for 23 hours.
• About half an hour before you're ready to eat, turn oven back to the highest it will go, remove pork and turn it back crackling side up. Put it back in the oven for 30 minutes to get it hot and crisp. It may need another 10 minutes to get it really crisp.
• Remove pork from oven, slice off the crackling and break it into pieces. Carve meat into slices and serve with crackling.

Steps:

• Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
• Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
• Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
• Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
• Let meat rest for 10 minutes before slicing.

Steps:

• Heat the oven to 240C/220C fan/gas 9. Remove any packaging from the pork, retaining the string, and pat dry with kitchen paper - you want the skin to be as dry as possible. Score deep cuts into the skin in a diamond pattern using a sharp knife (you want to cut into the fat). If the skin is already scored, make sure each cut is dry and can be easily opened. Rub the oil into the skin, rubbing it well into each cut, then sprinkle the salt over in an even layer, rubbing this into the cuts, too.
• Scatter the onion slices over the base of a large roasting tin and sit the pork joint on top. Roast for 20-30 mins, or until the skin starts to blister and bubble. Put the kettle on to boil.
• Pour half a kettle of boiling water around the joint to cover the base of the tin, ensuring it doesn't drip onto the skin. Reduce the oven temperature to 180C/160C fan/gas 4. Roast for another 2 hrs 30 mins, or until the meat under the skin is very tender when pressed. There's a lot of fat in pork shoulder, so cooking at a low temperature this way ensures the meat doesn't dry out - if needed, it can cook for up to 3 hrs.
• Turn the oven back up to 220C/220C fan/gas 7 and continue to roast the pork for 20-25 mins until the skin is very crisp and has started to harden - it should feel brittle when tapped with a knife. If needed, cook for 10 mins more to achieve this. Remove the pork from the oven and rest for 20 mins in the tin, loosely covering with foil. Remove the crackling in large pieces, then break into smaller chunks. Carve the meat and serve alongside the crackling and your favourite sides.

Steps:

• If brining, put 1/2 cup of salt into a container and cover with enough water. Sit in the fridge for 18-24 hours.
• Preheat oven to 250 degrees F. Remove shoulder from brine and pat dry. Cover the shoulder in mustard. In a bowl combine the oregano, paprika, garlic powder, black pepper, salt and rub all over the meat.
• Place meat on a rack over a roasting tray with 1/2 Cup of water and place in the oven to cook for 8-10 hours. If you have a thermometer you want the internal temperature to be 190 degrees F.
• For The Beans:.
• With 1 hour remaining on the pork cooking process remove the shoulder from the oven and transfer to a plate, cover with foil. Transfer all but 2 tbsp of the pork juices to a jar or bowl.
• Transfer roasting pan to stove top and on medium-high heat cook the leek and onions and garlic for 5-7 minutes, before adding in the apples and beans, stir for a minute then pour in the stock and the rest of the ingredients. Bring to a boil and place roasting tray in the bottom of the oven.
• Place the shoulder on a rack on top of the tray dripping its awesomeness into the pan. Cook for 30-45 minutes or until beans is super gelatinous and mushy.
• For The Slaw:.
• Combine all the ingredients and set aside for 30 minutes.
• Serving:.
• Serve Pork to the table on top of the beans with the slaw on the side... you will need 2 forks for the pulling :).

Steps:

• Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
• Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.