Thursday, 20 December 2012

Twice Cooked Pork Shoulder

James got all excited about pork on the weekend. He bought a shoulder then walked past another butcher and bought a giant rolled cut which was better for the spit so I had a left over shoulder to cook.

I woke up for work and decided the slow cooker would be able to do it's thing and we could put it in the oven when we got home to crisp up the skin.

I wanted to try something new though, so this recipe is based on Justine Schofield's Roast Pork.

I can't believe how good this turned out. SO delicious. James declared it was the best thing that had ever come out of the slow cooker.

Ingredients:
  • 2.5kg Free-range pork shoulder (1/2 pork shoulder, skin scored)
  • 30-50ml vegetable oil
  • 1 tbs. caraway seeds
  • 1tbs. fennel seeds
  • 1/2 teaspoon black pepper
  • 3 cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon minced ginger
  • 4 teaspoons minced garlic
  • 3 teaspoons sea salt
  • 4 onions, peeled cut into 4
  • 2 bay leaves
  • 4 sprigs thyme
  • 300ml water
Method:
  1. This pork should be tied up in string - leave that on. make sure the skin in scored and pour boiling water on the skin - this will make the skin shrink and crisp easier. It's a chef trick. Pat it dry with paper towel and rub salt into the skin
  2. Grind all spices together in a mortar and pestle (not the garlic or ginger though as they are 'wet')
  3. In a small frying pan gently toast the spices with a drizzling of oil. It will smell delicious shortly
  4. Rub this all over the pork and deep into the scored skin. 
  5. Pour 300ml of water into the slow cooker
  6. Place the pork inside. Arrange the onion segments around the outside. 
  7. Place the bay leaves and thyme in the slow cooker
  8. Leave it all on while you go to work
  9. When you come home 1. Your house will smell amazing / 2 Preheat the oven to 200 degrees.
  10. Place the pork and onions in an oven proof dish with a little of the liquid from the slow cooker and let roast for 45mins.
  11. Pull out and let rest for 10-15 mins, carve and enjoy!!




2 comments:

  1. Twice cooked has got to be twice as tasty. That's my theory anyway.  ツ 

    ReplyDelete