Slow-Cooked Pork Shoulder
Slow-Cooked Pork Shoulder
There are multiple ways to slow cook pork, but the shoulder cut in particular needs to be done lower and slower to achieve maximum succulence. It feeds the masses, is good value for money and results in high satisfaction levels. Leftovers provide excellent downstream meal options from brunch to broth. I prefer to make it […]
Servings
8
Prep time
Cook time
Recipe
Dairy Free, Gluten Free
Ingredients
- 2-3kg pork shoulder, bone in or out
- Extra-virgin olive oil, for drizzling
- Sea salt & freshly ground black pepper
- 2 carrots, roughly chopped
- 2 onions, roughly chopped
- 1 celery stalk, roughly chopped
- 6 garlic cloves
- 2 bay leaves
- 500mL chicken stock
- Mustard, barbecue sauce & sauerkraut, to serve
Method
- Preheat oven to 200°C.
- Place pork in a large roasting dish, drizzle with olive oil and season generously with salt and pepper. Roast for 20 mins to develop some colour and flavour.
- Reduce oven temperature to 125°C (or 100°C if you have more time). Add carrots, onions, celery, garlic and bay leaves around pork, mixing vegetables with any fats and oils in pan, then pour in stock. Cover tightly with foil or a lid.
- Cook for 6-8 hrs at 125°C, or 8-10 hrs at 100°C, until meat is falling apart. If pork isn’t quite tender enough after this time, increase temperature to 150°C and continue cooking. Every oven is different, so you may need to adjust as needed.
- Remove from oven and rest for 10-15 mins. Then pull pork apart with 2 forks or slice. Serve with mustard, barbecue sauce and sauerkraut and your favourite sides.
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