There is nothing like waking up on a Saturday morning and starting the long but worthwhile process of cooking a dish that takes a little effort. As they say, the juice is worth the squeeze and with slow roast pork shoulder, it is OOOH so worth it.
Ingredients 2,5kg pork shoulder on the bone, skin scored 20g rosemary 10g thyme 2 cloves garlic 100g coarse salt 15g black peppercorns 300ml white wine
Method1 Place rosemary, thyme, garlic, salt and pepper into a spice grinder/blender and blend for 30 seconds until herbs and salt have broken down. 2 Rub the entire shoulder well with the rub ensuring that you get between the scored skin. Place into the fridge for a minimum of 3hrs, but not longer than 24hrs. 3 Rinse off rub and place into a roasting dish with the white wine. Cover with the tin foil and place into oven at 120°C for 4 – 6hrs, until meat is tender. 4 Remove from the oven and preheat grill to a medium heat. Place into oven and crisp up skin for 5 – 10 min. 5 Allow to rest for 15min before serving. The meat should be so tender that it will literally fall off the bone. Serve with a summer salad and crispy rosemary potato wedges. References: Image – fromaway.com