Slow Cooked Pork Roast Shoulder

Slow Cooked Pork Roast Shoulder

This is what I'm cooking for the extended family this Christmas Day. Some of us are on the maintenance stage of the Bio-Alai Protocol so want to eat relatively cleanly and others just want delicious. This Slow Cooked Pork Shoulder suits everyone, though we'll steer clear of the crackling, well maybe just one piece as it's sooooo fabulous! The crackling is one of the things that makes this recipe spot on! I also particularly love the fennel seeds with the pork and the self made gravy without flour. I find you only need a little bit and it tastes cleaner than normal gravy. I'm serving ours with a Jamie Oliver braised red cabbage with prunes and bacon. I'll halve the apples and prunes to keep everyone's blood sugar more stable.

Slow Cooked Pork Roast Shoulder

Meaghan South
Servings

10-12

Prep Time

15 minutes

Cook Time

3 hours 20 minutes

Category

Mains

Source URL

https://www.meaghansouth.com/blog/meaghans-pork-roast

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/slow-cooked-pork-roast-shoulder

This is what I'm cooking for the extended family this Christmas Day. Some of us are on the maintenance stage of the Bio-Alai Protocol so want to eat relatively cleanly and others just want delicious. This Slow Cooked Pork Shoulder suits everyone, though we'll steer clear of the crackling, well maybe just one piece as it's sooooo fabulous! The crackling is one of the things that makes this recipe spot on! I also particularly love the fennel seeds with the pork and the self made gravy without flour. I find you only need a little bit and it tastes cleaner than normal gravy. I'm serving ours with a Jamie Oliver braised red cabbage with prunes and bacon. I'll halve the apples and prunes to keep everyone's blood sugar more stable.

Ingredients

  • 3 kg boneless skin on pork shoulder, NOT scored and unrolled (or a 4 kilo bone-in shoulder)
  • 3 tsp cooking salt
  • 1 1/4 tsp black pepper
  • 2 tsp fennel seeds
  • 1 tbsp + 1 tsp olive oil
  • 1 garlic bulb, separated and unpeeled
  • 2 onions, sliced into thin circles
  • 1 1/2 cups dry white wine
  • 1 1/2 cups low histamine chicken broth

Directions

  1. Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps).
  2. Preheat oven to 220C (200C fan).
  3. Sprinkle pork flesh with 1 1/2 tsp salt, all the pepper, all fennel seeds and 1 tbsp olive oil. Rub into the flesh and crevices.
  4. Flip pork, drizzle skin with 1 tsp oil and rub all over. Sprinkle with remaining 1 1/2 tsp salt, taking care to get even coverage (un-salted patches won't crackle).
  5. Place onion circles and garlic cloves in a roasting pan. Place pork skin side up on top.
  6. Carefully pour wine and chicken stock into the pan, keeping the skin dry. Transfer to oven.
  7. Immediately turn oven down to 160C (140C fan).
  8. Slow roast for 2 1/2 hours.
  9. Check pork after 1 1/2 hours
  10. if the skin is warping unevenly, level it using balls of foil for crispy crackling. Return to oven for the remaining 1 hour.
  11. Check the pan and salt on skin. Add water if the pan is drying out
  12. brush any bald skin patches with oil and salt.
  13. Turn oven up to 250C (or as high as it goes).
  14. Return pork for 30 minutes, rotating as needed, until the skin is crisp and bubbly all over.
  15. Transfer pork to a serving platter, tent loosely with foil and rest for 20 minutes (stays warm up to 1 hour). Slice using a serrated knife.
  16. Gravy: skim fat from the pan juices, leaving remaining juices and onion. Squeeze garlic flesh from cloves, squish and return to pan. Reduce until desired amount. Season with pepper. Serve with pork (pour gravy to the side, not over the crackling).
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