Crispy and succulent cider roasted pork shoulder
by Mick NunnAs we move out of restrictions, we will all be taking the opportunity to catch up with friends and family when it is safe to do so.
This recipe is a great one for the middle of the table in any season and the hard work can be done in advance, giving you more time to spend with your nearest and dearest.
Category
Main Course
Servings
8
Prep Time
1 hour
Cook Time
6 hours
This cider roasted pork shoulder recipe from Mick Nunn is simple, delicious and can be a feature dish on your dinner table at any time of the year.
Paired with core fruit in the cooler months and stone fruit in the warmer months, it really is a celebration of this versatile cut from Western Plains Pork.
Author:Mick Nunn
Ingredients
2.5kg boned pork shoulder - rind on
Half a bunch of rosemary - leaves only
3 long red chillies seeds removed
10 cloves of garlic
2 Tbsp Dijon mustard
200ml Olive Oil
3 onions
375ml can of cider
1L chicken stock
Salt & pepper
Directions
Slice onions roughly and halve 5 cloves of garlic and cover the bottom of a pan or roasting dish that will just fit the shoulder in it.
With a knife cut one centimeter deep score marks across the skin diagonally and then again in the opposite direction until you have a diamond pattern. Generously season with salt and pepper all over
In a blender or mortar and pestle blitz the rosemary, chilli, remaining garlic, Dijon mustard and 100ml olive oil to make a puree
Liberally smear the puree over the underside of the shoulder and place on the onions. Sit this in the fridge for 4 hours or preferably overnight to allow the skin to dry which will make for better crackling.
Drizzle the skin with olive oil, pour the cider and stock into the bottom of the dish until the pork is semi submerged being careful not to get any on the skin and place in the oven on 220 degrees for 45 minutes to an hour. The crackle should start to bubble and harden.
Turn the oven down to 150 degrees and cook for a further 5 hours until the pork starts to pull away from itself. You may need to top up the liquid with extra stock or water as the shoulder cooks but don’t get any on the skin as it will have a negative effect on your crackling.
Lift the pork out of the pan and set aside on a large platter to serve it on. What remains in the pan is the most delicious dressing/sauce for your pork shoulder, all you have to do is pour off the excess fat and pass the remaining onions, garlic and juices through a fine strainer and the sauce is done.
The pork will be so tender and will literally pull apart into pieces with a pair of tongs. Separate the shoulder and spread over your platter then pour the sauce over.
This recipe is delicious in all seasons. In the colder months slice some fresh apple, pear or pomegranate seeds over the pork and garnish with fresh watercress or in summer with fresh peaches, nectarines or deseeded cherries with peppery, wild rocket leaves.