Slow cooked pork shoulder - a roast to boast about
March 14, 2018
To start I put my oven at max temp and then I chopped 3 red onions and tossed them into a roasting tray, then I scored the skin and rubbed the roast liberally with a combo of sea salt, crushed fennel seeds, rosemary, garlic and a splash both olive oil and balsamic vinegar.
Once the oven was hot I perched the shoulder on top of the onions and popped the roasting tray into the oven. After a solid 45 mins I pulled out the roast, poured in about 250 ml of our bone broth and covered the meat with tin foil. I turned the temp down to 150 degrees C and cooked it gently for 5 hours.
About half an hour before our guests arrived I removed the foil and poured the liquor and onions into a small pot on my stove. I popped the roast back in the oven and put the grill on to get the crackling nice and crispy (keep an eye on it). To the liquor I added a tablespoon of honey to cut the bite of the harshish balsamic vinegar and simmered for 5 mins. This was a super simple supper that just takes some time.