Best Slow Roasted Pork Shoulder With Leeks Apricots Thyme Recipes

NIGELLA LAWSON SLOW ROASTED AROMATIC SHOULDER OF PORK

Nigella Lawson Slow Roasted Aromatic Shoulder of Pork image

A Nigella Lawson recipe printed in the December 2001 issue of Good Food magazine. I'll be making this for Easter Sunday lunch. It takes 24 hours to cook, but that's almost entirely passive cooking time, so this is really a simple recipe!

Provided by Ppaperdoll

Categories Pork

Time 23h45m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

9 1/2 kg pork shoulder, skin scored
6 garlic cloves
1 cm length fresh ginger
2 fresh red chili peppers (or 1 teaspoon dried red chili pepper flakes)
3 tablespoons olive oil
4 tablespoons rice vinegar

Steps:

The day before you plan to serve the pork, preheat your oven (make sure it's clean) to the highest heat possible.
Sit pork skinside up on rack in a roasting tin.
Chop garlic and ginger, and then pound to a paste in a pestle and mortar, add chilli or chilli flake and 1 tbsp of oil and 2 tbsp vinegar until spreadable.
Rub this paste all over scored skin, pushing it into the cut lines of the rind. Place pork in oven and cook 30 minutes.
In bowl that paste was in, pour the rest of the oil and vinegar. When pork has been in oven half an hour remove it from the oven, switch heat down to 120 degrees Celsius
Turn pork over (best to use oven gloves for this, though they will get dirty). Pour oil and vinegar over the underside (now the top of the pork)and put back in the low-heated oven for 23 hours.
About half an hour before you're ready to eat, turn oven back to the highest it will go, remove pork and turn it back crackling side up. Put it back in the oven for 30 minutes to get it hot and crisp. It may need another 10 minutes to get it really crisp.
Remove pork from oven, slice off the crackling and break it into pieces. Carve meat into slices and serve with crackling.

Nutrition Facts : Calories 1903.4, Fat 145.8, SaturatedFat 49.9, Cholesterol 562.1, Sodium 515.6, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 136.2

SLOW ROASTED PORK SHOULDER

Slow Roasted Pork Shoulder image

Provided by Food Network

Categories main-dish

Time 5h45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

One 3 1/2-pound pork shoulder, boned and tied
Salt and pepper to taste
2 tablespoons vegetable oil
1 leek, white and pale green part only, cut into large dice
2 carrots, cut into large dice
2 stalks celery, cut into large dice
12 peeled garlic cloves
6 peeled shallots
2 sprigs fresh thyme
5 sprigs parsley
1/2 cup balsamic vinegar
1 cup ruby port
1 bottle Cabernet Sauvignon
3 quarts veal or chicken stock, or canned beef broth
2 tablespoons tomato paste
1 tablespoon unsalted butter

Steps:

Season the pork shoulder with salt and pepper.
In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but 1 tablespoon fat from pan. Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes. Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden. Transfer vegetables to platter. Deglaze pan with balsamic vinegar and reduce by 2/3. Add port and cabernet and reduce by half. Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove. Cover pan with foil and lid and transfer pan to a preheated 350 degree oven. Cook for 2 1/2 to 3 hours, or until very tender. Remove pork from oven, remove lid and loosen foil. Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight.
Discard all fat from surface and transfer pork to another pan. Strain cooking liquid and add enough to just cover pork. Bring to a boil and simmer, covered, until heated through.
Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. Cut pork into 1 1/2-inch thick slices. Swirl butter into sauce.