ITALIAN SLOW-ROAST SHOULDER OF PORK

ITALIAN SLOW-ROAST SHOULDER OF PORK

SERVES 20
TAKES 8 1/2 HOURS

Description

This is a wonderful dish for a large gathering or celebration, as all the work is done in advance and it just needs to be served with a huge salad of all the best seasonal vegetables topped with a good dressing. Prepared in full, this dish serves up to 20. Worthy of any great summer party.

 

From the Ginger Pig Meat Book pg. 275

Method

Note this recipe is for a conventional oven, for fan adjust downwards by 15-20°C depending on how hot your oven runs!

1. Preheat the oven to 200°C. Place the garlic, bay, rosemary, fennel, chilli, onion, seasoning and 2 tablespoons of water in a blender and whizz to a coarse paste. Rub this generously all over the underside of the meat, avoiding the skin. Slice the lemons and place them and the rosemary in a roasting tin large enough for the pork.

2. Place the pork, skin side up, in the roasting tin. Add the wine, cover with a layer of baking parchment, then a layer of foil, sealing the edges tightly. Cook in the oven for 40 minutes. Reduce the oven temperature to 150°C and cook for a further 7 hours. Do check and baste the pork every couple of hours.

3. Remove the pork from the oven and lift it from the roasting tin. Pour the juices off into a saucepan. Return the pork to the roasting tin. Increase the oven temperature to 180°C and cook the pork uncovered for a further 30 minutes to crisp up the skin. Keep an eye on it at this stage, as it can overcook very easily.

4. Skim the fat from the juices with a metal spoon and discard. Bring the juices to a boil, then simmer and reduce by half. The pork should be so soft that it will not need carving; you just need a fork to scrape the meat from the bone. Serve with the juices.

Ingredients

• 1 head of garlic, cloves separated and peeled
• 5 bay leaves
• 2 tbsp chopped rosemary, plus a few more sprigs
• 2 tbsp fennel seeds, ground
• 2 tsp chilli flakes
• 1 large onion, peeled and chopped
• sea salt
• freshly ground black pepper
• 8kg (18]b) shoulder of pork, skin well scored
• 4 unwaxed lemons
• 750ml bottle of white wine - it should be something you would be happy drinking!