So I have been reading up a lot recently on the best way to slow roast pork.
As I have only ever done it with beef before, I thought it was best to try it out with pork.
It is surprisingly a very simple process and I couldn’t recommend it more highly even to the most basic beginner in the kitchen. I used the oven, although I know some of you out there love to use an electric slow cooker. It is a really wonderful meal to pull out for the weekend, it takes a little bit of time. But is perfect for a lazy Sunday.
I did mine a little bit different. Served in bought quinoa wraps with some homemade Kale Slaw, homemade BBQ sauce and the crunch crackling made separated to sprinkle on top . It went down so well with a group of girlfriends I had for dinner the other night.
Hope you give it a go as it really was magnificent and makes the best leftovers for the week ahead.
Equipment: 2 x large baking trays, my choice is Falcon Enamelware
2.5kg Free Range & Hormone Free Pork Shoulder, bone still in and skin on
For the Dry Rub on the Pork:
3 Tbsp Paprika
3 Tbsp Sea Salt
1 Tsp Cayenne Pepper
1 Tbsp Brown Sugar
1 Tsp Curry Powder
For the BBQ Sauce:
1 Cup Apple Cider Vinegar
1 Cup Dijon Mustard
1 Cup Tomato Sauce
1/2 Cup Brown Sugar
3 Garlic Cloves, crushed
1 Tsp Sea Salt
1 Tsp Cayenne Pepper
1 Tsp Ground Pepper
1 Tbsp Soy Sauce
What to serve with:
12 Wraps, heated
1 Cup Grated Strong Cheese (I prefer parmesan)
1 Cup Pickles, finely sliced
Kale Slaw Ingredients (inspired from Dan Churchill):
1/2 Bunch Kale, de-stalked, finely chopped
1/4 Red Cabbaged, finely sliced
1/2 White Cabbage, finely sliced
1/2 Bunch Coriander, finely chopped
1 Lg Red Chilli, de-seeded, finely chopped
1 Lemon, squeezed
2 Tbsp Free Range Mayonnaise
- First things first is to finely slice off the pork skin whole (this will be used later for crackling). Once skin removed place in fridge covered.
- Gently score the pork skin. Make the dry rub in a large mixing bowl. Sprinkle the pork with olive oil and then massage in the dry run, making sure all nooks and crannies are covered in the rub. Leave to sit at room temperature for 1 to 2 hours.
- 15 minutes before its sitting time is up. Turn oven to 150c. Let it heat up and then whack the pork in the oven on middle shelf for a total of 5-6 hours (depending on the size of the pork). At 4h30 I covered it in foil as it was charring a little too much. You basically want the meat to pull away from the bone with ease.
- When the meat has been in the oven for about 4 hours. Now is time to prep your skin for the the “piece-de-resistance”! The crackling. The secret is to make sure that the skin is really dry! Score the skin with a knife, either in a criss-cross motion of lines (whatever you fancy). Sprinkle with a couple of tbsp of salt and whack in the oven below the roasting pork. Re-check at the 5h30 mark.
- Once the pork reaches the 5h30 I took it out and let it rest for 20 minutes. During this time I cranked up the heat to 180c for the crackling to harden up.
- During this time make the BBQ sauce, this was a little bit of trial and error. The balancing of flavours was quite hard and it was quite a strong flavour. But the end result was great. Add all BBQ sauce ingredients into a large sauce pan; vinegar, tomato sauce, sugar, garlic cloves, mustard, sea salt, cayenne pepper, pepper and soy sauce, gently heat until all sugar is melted and season to taste.
- If you are not 100% sure as it can be quite an acidic flavour due to the cider vinegar, dip some of your pork in and then you will know.
- For a the kale slaw; grab a large mixing bowl add all ingredients and mix well. Season to taste.
- Pull apart your pork whilst its still warm with two forks, place on a large plate. Time to serve up, get it all on a tray (including the wraps, pickles, cheese & slaw) and let every one dig in.
For leftover make your own wrap up. I am trying to be more eco-friendly and environmentally friendly
and these natural re-usable beeswax wraps from Gingham and Wax which are the perfect alternative to cling wrap. See the steps below to make the perfect wrap…
You will be hearing a lot more about this fantastic eco-conscious company trying to make their little bit of difference in the world! Get supporting the locals.