My first “porkshoulda” was a success….even I was surprised.
When I moved to Brooklyn, I was nervous about having to re-discover my neighborhood “Go-Tos” that I had become so comfortable with on the Upper East Side. But seriously–I don’t know what I was thinking because that has to be the best part about moving to a new ‘hood! So when I realized that my closest grocer happened to also be the best grocery store in the neighborhood…I was happy, happy camper. The Metropolitan Citymarket on Bedford carries all the weird things I NEED…like a million and one different brands of D-free ice cream (I still reach for Steve’s, which deserves it’s own blog post at another time), fresh pork shoulder from the butcher, and a plethora of spices when I find a recipe that calls for something more than dried thyme or ground nutmeg. Oh yeah…so about that pork shoulder. It’s fresh and CHEAPPPPP! Whatup, Brooklyn!
I’ve been back multiple times…just to buy pork shoulder (to feed people…not just for myself, so stop with the judge-y eyes). It takes time, but it’s so “lo-may” (still trying to make this a thing) and feeds so many people. So make the time, and invest some love. It’s worth it.
SLOW-N-LOW ROASTED PORK SHOULDER
Source: Jamie Oliver’s Slow Roasted Pork Shoulder
- ~4.5 lb higher-welfare shoulder of pork, bone-in, skin on
- 2 Red onions, halved
- 2 Carrots, peeled and halved lengthways
- 2 Stalks of celery, halved
- 1 Bulb garlic, skin on, broken into cloves
- 6-8 Bay leaves
- 2.5 Cups (600 ml) water or vegetable stock
- 1 Tbsp cornstarch, or 2 Tbsp flour
- 1/3 Cup water
- Sea salt
- Freshly ground black pepper
- Preheat your oven to 425°F/220°C.
- Place your pork on a clean work surface, skin-side up. Using a small SHARP knife(Super sharp! Or it gets a little tough) and make scores about a centimeter apart through the skin into the fat. Cut into the skin, but not so deep that you cut into the meat. (If the joint is tied, try not to cut through the string.)
- Rub salt right into all the scores you’ve just made, pulling the skin apart if you need to.
- Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper.
- Place your pork, skin-side up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling.
- At this point, reduce heat to 275°F/135°C.
- Cover the pork snugly with a double layer of tinfoil, pop back in the oven and roast for a further four and a half hours.
- Take out of the oven, take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Spoon all but a couple of tablespoons of fat out (save it for roasted potatoes!).
- Add all the veggies, garlic and bay leaves to the bottom of your pan and stir them into the fat.
- Place the pork back on top of everything, cover and return to the oven without the foil to roast for another 60-90 minutes. By this time the meat should be meltingly soft and tender.
- Carefully remove the meat to a board or serving dish and cover again with tinfoil and leave to rest while you make your gravy.
- Remove vegetables and set aside in a bowl. Spoon away any fat in the tray.
- Add the water or stock and place the pan on the stovetop. Bring to the boil and reduce heat to simmer.
- In a small cup or bowl, dissolve your cornstarch or flour in 1/3 cups of water. Gradually stir into simmering contents with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. Add a pinch of salt and pepper to taste. Simmer and allow gravy to thicken for about 1-2 minutes.
- Serve the pork and cracklings with your jug of gravy and your lovely roasted vegetables. You can also roast some potatoes in the pork fat separately to serve with your roasted pork and gravy.
Please invite friends over. Enjoying slow-roasted pork is a treat that just tastes better with good friends or family and funny stories that make you belly laugh.
So who’s bringing dessert?