Slow cooker pork shoulder joint recipe

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Method

1. Take away the beef in the fridge for one hour before you need to prepare it, to allow it reach 70 degrees.
2. Preheat the oven to 220°C/425°F/gas 7.
3. Put the pork on the clean work surface, skin-side up. Obtain a small sharp knife making scores about 1cm apart with the skin in to the fat, although not so deep that you simply reduce the meat. When the joint is tied, do not cut with the string.
4. Rub ocean salt directly into all of the scores you’ve just made, pulling your skin apart just a little if you want to. Brush any excess salt from the surface then transform it over. Season the bottom from the meat having a couple of pinches of salt and pepper.
5. Put the pork, skin-side up, inside a roasting tray and roast for half an hour, or before the skin has began to puff up and you may view it turning out to be crackling. At this time, turn heat lower to 170°C/325°F/gas 3, cover the pork snugly having a double layer of aluminum foil, pop during the oven and roast for any further 4 hrs.
6. Meanwhile, halve the onions, carrots and celery, and break the garlic clove up into cloves (you don't need to peel them).
7. Take away the pork in the oven, remove the foil, and baste the meat using the fat towards the bottom from the tray. Carefully transfer to some board, then skim basically two tablespoons of extra fat in the tray right into a jar, and play the fridge for tasty cooking a later date.
8. Add all of the veg, garlic clove and bay leaves towards the tray and stir them in to the fat. Put the pork back on the top of all things and put during the oven with no foil to roast for 1 further hour, or until meltingly soft and tender.
9. Carefully slowly move the meat to some serving dish, cover again with aluminum foil and then leave to relax when you result in the gravy. Spoon away any fat within the tray, adding the stock (or replace water, if you like) and put the tray around the hob.
10. Provide the boil and simmer for any couple of minutes, stirring constantly having a wooden spoon to scrape up all individuals lovely sticky tasty bits from the foot of the tray.
11. When you’ve had a nice, dark gravy, pour it via a sieve into jug making use of your spoon to actually push all of the goodness from the veg with the sieve. Season to taste, as needed.
12. Serve the pork and crackling using the jug of gravy and all sorts of trimmings – a dollop of apple sauce will finish this off perfectly.

Tips

Departing the bone in adds a little bit of extra flavour and getting a layer of fat keeps the meat nice moist because it roasts. This isn’t the type of joint you carve into neat slices. If you’ve cooked it right, it ought to pull apart into shreds with a few forks. If you’re concerned about scoring the crackling yourself, ask your butcher to get it done for you personally.

Tip