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    Pot Roasted Shoulder of Pork

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    *mandatory

    Pot Roasted Shoulder of Pork

    All you need for this simple recipe is a top-quality piece of pork, some aromatics and plenty of patience for when you’re gradually adding the stock as the meat browns.

    • Preparation time: 10 minutes
    • Cooking time: 225 minutes

    Serves: 8

    Ingredients

    • 1.5kg shoulder of pork, boned
    • 2 rosemary sprigs
    • 6 sage leaves
    • 4 thyme sprigs
    • 10 garlic cloves, unpeeled
    • 1 unwaxed lemon, pared zest
    • 200ml light red wine, such as valpolicella

    Method

    1. Preheat the oven to 170C/gas 3. Put the meat into a large, deep, lidded casserole; add all the herbs, garlic and lemon zest and season with sea salt and black pepper. Add enough water to come about 5cm above the joint. Place the casserole on the heat and bring slowly to the boil. Now cover the pot with foil and put the lid firmly on it. Put in the oven and cook for about 3 ¼ hours.
    2. When the meat is very tender, lift it out of the casserole and set aside. Spoon off any oil you can from the top of the liquid and discard. Strain the remaining liquid into a jug and discard the herbs and zest. Wash out the casserole and put it back on the heat with about 150ml of the braising liquid. Add the meat and cook over a lively heat, letting the meat absorb the liquid during this rapid reduction, and turning it over frequently. When there is hardly any liquid left in the pot, pour in another ladleful and let it bubble down in the same way, turning the meat over and over. Continue doing this until you have about 300ml left in the jug and the meat is brown all over. Be patient and do it slowly – the process will take about 20 minutes in total.
    3. Take the meat out of the pot and place it on a board. Cover it loosely with foil to keep warm. Pour the wine into the pot and boil briskly to deglaze for about 2 minutes. Now add the remaining braising liquid and simmer until the sauce is syrupy. Taste and correct the seasoning as you wish.
    4. Carve the meat into thickish slices and divide between warmed plates. Pour a tablespoon of the wine sauce around each serving and offer the rest alongside.

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