Slow Cooked Shoulder Of Pork With A Perfect Crackling
A few easy tips to help you cook the perfect shoulder of pork as well as this recipe for a Pork shoulder stuffed with all the best herbs and the creamiest white wine sauce.
· Take the pork shoulder out of the fridge an hour before cooking to allow it to warm up to room temperature. This will allow for more even cooking.
· Pat the meat down with paper towel, especially the rind to get rid of any liquid on the outside. This will make it extra crispy.
· Half an hour before cooking cut scores in the crackling, not deep enough to reach the meat. Rub lots of salt into the scores to help create a crispy and flavorsome crackling.
· For Boneless meat, calculate 225gr of raw meat per person.
· For a good crackling preheat your oven to 220degrees Celsius and cook your pork uncovered for 30 minutes to allow the crackling to begin to get crispy. After 30 minutes drop the temperature to 170degrees Celsius and cook your pork until it pulls apart with a knife.
Recipe Ingredients
2kg of Rolled Pork Shoulder
20gr sage
20gr rosemary
5 garlic cloves
3 onions, peeled and cut into wedges
375ml white wine
Salt and Pepper
Method
1. Take your pork out of the fridge an hour before cooking and pat dry with paper towel.
2. Half an hour before cooking score the rind of the pork until just before you reach the meat and rub with lots of sea salt.
3. Preheat your over to 220 degrees Celsius
4. Finely chop sage, rosemary and garlic together.
5. Season the chopped herbs with salt and pepper and then using your hand stuff it into the folds of the pork shoulder as best you can. If you find it easier you can unroll your pork shoulder, put the herbs in and reroll it with butcher string.
6. Heat a little olive oil in an oven proof pot large enough to fit the pork shoulder until smoking hot.
7. Sear the pork shoulder on all sides except the rind, until it is a deep golden colour. This will help to lock in the juices during cooking and adds an extra layer of flavor.
8. Once seared, remove the meat from the pot and add the onions and white wine. Place the meat on top of the onions.
9. Cook uncovered in the oven for 30 minutes.
10. After 30 minutes reduce your oven to 170degrees Celsius and cook for up to 4 hours or until the meat pulls apart with a fork. If the crackling starts to burn cover loosely with foil and remove again for the last half hour of cooking. Check your meat every 40 minutes to make sure there is enough liquid in the pot, if it runs out add more wine or water.
11. Once the meat is very tender, take it out the pot.
12. Place the pot on high heat over a hob and let the sauce reduce.
13. Remove the crackling from the rest of the meat and shred the meat with two forks. Place the shredded meat back in the sauce to absorb the juices and serve hot with the crackling on top.