Slow Cooked Pork
This recipe features in Kate's new book Cooking Times.
Have a butcher score the roast – the rind on the shoulder is thick and it takes skill to achieve an even pattern of deep cuts.
- 2kg shoulder of pork on the bone, complete with fat and skin
- black pepper, freshly ground
For the Rub:
- 1 tablespoon cornflour
- 1 tablespoon salt
- 1 tablespoon dry mustard powder
Twelve hours before cooking, rub the roast with the cornflour, salt and mustard mix, pressing it into the scored rind and cover the meat. Refrigerate.
Heat the oven to 230°C.
Remove the meat from the refrigerator and sprinkle generously with freshly ground black pepper.
Put the meat on a meat-rack, and place in a large roasting dish.
Pour 250ml of boiling water into the bottom of the roasting dish and place the dish on the lower shelf of the oven. Cook for 1 hour.
Reduce oven heat to low (130-150°C) and continue to cook for another 3 hours. The crackle will be crispy and the meat tender right to the bone.
Serve with roast vegetables, roast apples and braised red cabbage.
John Hawkesby’s wine suggestion
- Mission Reserve 2006
- Marsden Estate 2004
- Hewitson Ned and Henry 2006