Recipe: Braised pork shoulder
1.8kg pork shoulder, bone in 1 bulb garlic 1 onion 1 carrot, roughly chopped Roast potatoes 1kg new potatoes, peeled, diced olive oil salt Parboil new potatoes in a saucepan of water for five minutes, drain and place in an oven dish. Toss through some olive oil and roast in the oven at 180ºC for 20 to 25 minutes, until golden brown. Remove from the oven and season with sea salt. Spice mix 4 Tbsp fennel seeds 2 Tbsp smoked paprika 1 Tbsp sea salt handful dried thyme The day before, combine the spice mix ingredients, rub over pork and leave for two or three hours, or overnight. Romsesco: part one 2 red pepper, blackened, peeled, seeds removed 1 tomato 2 garlic cloves 1 red onion handful dried thyme Combine and roast in the oven at 170ºC for 15 minutes. Remove from the oven and leave to cool. Romesco: part two 1 Tbsp smoked paprika small handful almonds or walnuts small handful parsley 1 tsp sea salt 40ml red wine vinegar 150ml olive oil Add to existing mixture, blitz in the food processor and season.
Heat oven at 190ºC. Place pork in a large, deep oven dish; pour over enough water, stock or cider to almost cover completely. Add garlic, onion and carrot before covering the dish tightly with baking paper and foil. Place in the oven for 45 minutes. Turn oven down to 140ºC and braise for five to six hours. Monitor liquid levels and top up if necessary. Remove from oven and keep warm until ready to serve.
|Use two forks to shred the pork and pile it into a bowl. Serve with the romesco, roasted potatoes and a fresh green salad.|