Slow-cooked pork shoulder

Name: Slow-cooked pork shoulder
Cook time: 2 h 30 min
Yield: 4-6
Cuisine: Modern Australian
Ingredients: 2kg boneless pork shoulder; 1 tbsp vegetable oil; salt and pepper; 1 tbsp honey; 1 tbsp soy sauce (check gluten-free if required); 1 knob ginger; 2 garlic cloves, crushed; 1 large red chilli, halved; 1 tbsp vegetable oil; 1 tbsp smoked paprika; 1 tbsp coriander seeds, roasted; 1 star anise; ½ lime

Darren Robertson and Mark LaBrooy

July 11, 2016

The Blue Ducks' spicy pork shoulder and kohlrabi slaw.Edwina Pickles

easyTime:2 hours +Serves:4-6

Pop this marinated pork in the oven for a juicy, crunchy result. The sweet, succulent meat and salty, crunchy crackling make this roast a winter special. If you don't polish it all off, leftovers are great on rolls the next day.

Ingredients

2kg boneless pork shoulder
1 tbsp vegetable oil
salt and pepper
1 tbsp honey
1 tbsp soy sauce (check gluten-free if required)
1 knob ginger
2 garlic cloves, crushed
1 large red chilli, halved
1 tbsp vegetable oil
1 tbsp smoked paprika
1 tbsp coriander seeds, roasted
1 star anise
½ lime

Method

1. Preheat oven to 200C.
2. Score skin of the pork shoulder and rub with oil and salt.
3. In a mortar and pestle or blender, grind or blend remaining ingredients except lime to make a paste.
4. Turn shoulder skin side down and make several incisions in the meat. Massage the paste into the meat but not the skin.
5. Wrap the meat tightly in non-stick paper then foil, leaving the skin exposed so it will crisp. Cook for 15 minutes at 200C, skin side up, then reduce heat to 160C and slow-roast for about three hours.*
6. When the pork is cooked it pulls apart easily. Serve with a squeeze of lime and kohlrabi slaw.
*Note: The foil wrap steams the meat in its own juices. Check it occasionally - if it's drying out inside the foil, add a little water. When the pork is cooked it pulls apart easily.

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