Ross O’Meara’s Slow Roasted Pork Shoulder
My mother cooked this last night and what a great dish!
Of course, half the genius is the 6 hour cooking time of the wonderful pork shoulder though the other half is the simple, set-and-forget nature of the dish.
It takes only a little prep time and the afternoon is yours again.
We had this with sautéed Brussel sprouts, poached baby turnips and roasted baby carrots and apple sauce… and the incredible potatoes that have been cooking alongside the moorish pork. (After cooking, I removed the skin/crackling and gave it a good whack under the grill to really finish it off!)
Winter is almost here. Get yourself some pork shoulder and get into this!
3kg pork shoulder, bone out, skin on
Olive oil and salt for cooking
1kg waxy potatoes
3 French shallots, peeled and sliced
5 cloves garlic, peeled and sliced
3 anchovy fillets
1 handful chives, chopped
1 handful flat leaf parsley, chopped
100ml chicken stock
- Preheat the oven to 150c (or 130c if it is fan-forced).
- Take the pork shoulder, dry it with paper towel and then rub with the olive oil and salt.
- Wash the potatoes and then slice into pieces around ¾ cm thick.
- Get a large, deep roasting dish and add the sliced potatoes, shallots, garlic, anchovies and herbs. Mix each of the ingredients up, ensuring they are evenly spread.
- Add the stock and place the pork, skin side up on-top. Cook in the oven for 6 hours.
- Periodically check the pork to ensure it isn’t cooking too quickly and if it is, cover with foil.