slow-roasted pork shoulder

last year i inadvertently ordered two boneless pork shoulders and have been trying to work out what to do with them as part of my freezer-defrosting project.

one has been called into service for the latin-themed party we’re having at the weekend. i used a fennel, garlic and herb (rosemary, sage and lemon thyme) rub that i found on sidewalk shoes. i then cooked the pork, which was just under 2kg in weight, at 170c for 3 hours, adding a glass of water to the tray and covering tightly with foil so the meat would stay moist. when the meat was cooked i whacked the heat up to max and cooked the top layer of fat for an extra 15 minutes to create a wonderful slab of crackling.

the pork has been shredded, will be dressed with the juices from the bottom of the tray, and used to top tacos along with various other bits. i can’t wait!

Comments

[bellini valli]

It sounds delicious Abby. I also like the fact that you have made this ahead...my kind of gal.

[abby]

i have to make stuff ahead valli - i always get over-ambitious and end up needing several days to get things ready! the only difficulty is keeping wandering hands out of the bowls of prepared food ;)

[patto]

Recipe sounds fabulous, but did you turn the heat to max after 3 hours and cook uncovered for the last 15 minutes?

[abby]

hi patto, i actually took the layer of fat off the meat and cooked it on its own, on a baking tray, for the final 15 minutes at maximum temperature. i did this as i knew the two components were going to be served seperately (with the meat shredded) but if you were serving it whole you could do the whole thing uncovered for the final blast.