Marinated Slow Roast Shoulder of Pork

Serves 4-6 with leftovers

Specially selected pork shoulder weighing about 3.5kg (this will give leftovers for recipe in panel)
1 tsp fennel seeds
1tsp coriander seeds
1 tsp smoked paprika
1 tsp fresh thyme leaves
Zest 1 lemon finely chopped
3 cloves garlic crushed
1 tsp sea salt
½ tsp caster sugar
Pinch freshly ground pepper
3 tbsp olive oil
2 tsp white wine vinegar
Large glass dry white wine
Score the skin of the pork with a very sharp knife at 1cm intervals being careful not to cut right in to the meat.
Grind the fennel seeds and coriander seeds in a pestle and mortar and then add all the other ingredients, except the white wine and mix well. Rub all over the pork including in to the scores on the skin. Leave to marinade in the fridge for up to 24 hours but you can cook it straight away.
Pre-heat the oven to its highest setting, normally about 230’c, place the pork skin side up on a rack in a large roasting tray and cook in the oven for 30 minutes to crisp the skin up (crackling). Turn the oven down to 150’c, pour the wine in to the bottom of the roasting tray and cook the pork for 5 hours basting occasionally. Turn the oven back up for another 20 mins to full blast to crisp the skin up even more if you like. Allow to rest covered loosely in foil for about 20 minutes before serving. The meat should fall apart rather than cut in to slices.
Extra bit 1
You noticed i have cooked a large shoulder of pork, this is so i could show you how versatile pork is and great for the family, by turning it in to a second meal. For a delicious pork ragu simply fry off some finely chopped onion, fennel, red chilli, celery and garlic gently in some olive oil for about 5 minutes to soften, then add a glass of white wine and a bay leaf and allow to simmer for a few minutes before adding a couple of tins of chopped tomatoes, a pinch of sugar and bringing to a simmer. Now shred your leftover pork with 2 forks, discarding any fat and add to the pot, stir well and season with salt and pepper and allow to simmer for about 30 minutes or until you have a thick sauce, add 50ml of double cream , a small handful of freshly grated parmesan and cook for another minute or 2 and then toss with your favourite cooked pasta such as penne or spaghetti.
Extra bit 2
Today’s recipe just needs a simple garnish to allow the pork to be the star of the show so you could have it simply with some mash or steamed new potatoes and veg but if you want to try something a bit different why not try my celeriac gratin. Butter a large baking dish and then peel and thinly slice your celeriac and potatoes using a mandolin or food processor with a slicer attachment, or by hand if you have neither, place in a bowl and mix with some salt and pepper. Mix together 200ml of full fat milk with 400ml of double cream and 3 cloves garlic crushed and again season well with salt and pepper. Now layer up the potato and celeriac mix in your baking dish adding the milk and cream mix as you go and finishing with the cream mix. Bake in the oven for about 50 minutes at 180’c until soft in the middle and golden and bubbling on top.

Serves 4-6 with leftoversSpecially selected pork shoulder weighing about 3.5kg (this will give leftovers for recipe in panel)1 tsp fennel seeds1tsp coriander seeds1 tsp smoked paprika1 tsp fresh thyme leavesZest 1 lemon finely chopped3 cloves garlic crushed1 tsp sea salt½ tsp caster sugarPinch freshly ground pepper3 tbsp olive oil2 tsp white wine vinegarLarge glass dry white wineScore the skin of the pork with a very sharp knife at 1cm intervals being careful not to cut right in to the meat.Grind the fennel seeds and coriander seeds in a pestle and mortar and then add all the other ingredients, except the white wine and mix well. Rub all over the pork including in to the scores on the skin. Leave to marinade in the fridge for up to 24 hours but you can cook it straight away.Pre-heat the oven to its highest setting, normally about 230’c, place the pork skin side up on a rack in a large roasting tray and cook in the oven for 30 minutes to crisp the skin up (crackling). Turn the oven down to 150’c, pour the wine in to the bottom of the roasting tray and cook the pork for 5 hours basting occasionally. Turn the oven back up for another 20 mins to full blast to crisp the skin up even more if you like. Allow to rest covered loosely in foil for about 20 minutes before serving. The meat should fall apart rather than cut in to slices.
Extra bit 1You noticed i have cooked a large shoulder of pork, this is so i could show you how versatile pork is and great for the family, by turning it in to a second meal. For a delicious pork ragu simply fry off some finely chopped onion, fennel, red chilli, celery and garlic gently in some olive oil for about 5 minutes to soften, then add a glass of white wine and a bay leaf and allow to simmer for a few minutes before adding a couple of tins of chopped tomatoes, a pinch of sugar and bringing to a simmer. Now shred your leftover pork with 2 forks, discarding any fat and add to the pot, stir well and season with salt and pepper and allow to simmer for about 30 minutes or until you have a thick sauce, add 50ml of double cream , a small handful of freshly grated parmesan and cook for another minute or 2 and then toss with your favourite cooked pasta such as penne or spaghetti.
Extra bit 2Today’s recipe just needs a simple garnish to allow the pork to be the star of the show so you could have it simply with some mash or steamed new potatoes and veg but if you want to try something a bit different why not try my celeriac gratin. Butter a large baking dish and then peel and thinly slice your celeriac and potatoes using a mandolin or food processor with a slicer attachment, or by hand if you have neither, place in a bowl and mix with some salt and pepper. Mix together 200ml of full fat milk with 400ml of double cream and 3 cloves garlic crushed and again season well with salt and pepper. Now layer up the potato and celeriac mix in your baking dish adding the milk and cream mix as you go and finishing with the cream mix. Bake in the oven for about 50 minutes at 180’c until soft in the middle and golden and bubbling on top.

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