Overnight Slow-Roasted Pork

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January 20, 2014 by dgarnett2013

Overnight Slow-Roasted Pork: Cook with Jamie by Jamie Oliver

pork4Serves 12 – 14 (or more)

  • 2 tablespoons fennel seeds
  • 1 tablespoon sea salt
  • 2 fennel bulbs, trimmed and roughly chopped
  • 4 medium carrots, peeled and roughly chopped
  • 3 onions, peeled and roughly chopped
  • 1 bulb garlic, cloves unpeeled and roughly smashed
  • 1 bunch fresh thyme
  • 1 5-6kg (11- to 13-pound) piece of pork shoulder on the bone, preferably free-range or organic, skin scored
  • Olive oil
  • 750 mm white wine
  • 1 pint chicken or vegetable stock

Preheat your oven to maximum.

Smash the fennel seeds with the salt in a pestle and mortar until fine.

pork2

Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan.

Cathandrose

Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavour.

pork3

Put the pork in your preheated oven for 20 to 30 minutes or until it’s beginning to colour, then turn your oven down to 120℃ and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork.

Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.
Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. Brush off any excess salt from the meat, then mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat, and boil until you have a lovely, intensely-flavored gravy (you can thicken it with a little sieved flour if you like). The pork is great served with braised greens, borlotti beans and tasty sauce.

Made the day we went to see our allotment for the first time.

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