Best Chinese Slow Cooked Pork Shoulder Recipes

ULTRA-CRISPY SLOW-ROASTED PORK SHOULDER RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 250°F (121°C).

CHINESE BRAISED PORK (CROCK POT)

Steps:

• 1. Put coconut oil in a container and microwave for a few seconds to melt. (Coconut oil melts at a very low temperature so it will only take 5 to 10 seconds.)
• 2. Massage pork with some of the coconut oil.
• 3. In a frying pan, add the rest of the coconut oil. Fry meat for 4 minutes on each side. Remove meat and place into the slow cooker, fat side up.
• 4. In the same frying pan, add the braising stock ingredients in with the remaining oil. Simmer for a few minutes.
• 5. Then add the remainder of ingredients and warm for 1 or 2 minutes.
• 6. Pour over the meat in the slow cooker. Cover and cook on high for 5-6 hours (or 8-10 hours on low). Baste 2 or 3 times during cooking.
• 7. Sans Crock Pot, you could also cook this in a roasting pan in a 325-350 oven for the same amount of time.

SLOW-ROAST PORK SHOULDER

Steps:

• In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
• Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
• Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
• Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
• Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).