Slow Roasted Pork Shoulder With Leeks Apricots Thyme Recipes

FOOLPROOF SLOW-ROASTED PORK SHOULDER

Steps:

• Gather the ingredients.
• Preheat the oven to 500 F. Mix all of the spice rub ingredients together in a small bowl to form a paste.
• Use a basting brush or spoon to coat the roast. (You might have some left over, depending on the size of your roast.)
• Place the seasoned pork shoulder on a rack in a roasting pan and transfer it to the oven.
• Roast for 20 minutes. Lower the heat to 250 F and cook until your probe thermometer reads 140 F, which will take another hour or so. The exterior of the roast should be a beautiful brown color.
• Remove the roast from the oven, cover it loosely with foil, and let it rest for 15 minutes, during which time the temperature will continue to rise until it reaches the target temperature of 145 F.
• Slice, serve, and enjoy.

SLOW-ROASTED PORK SHOULDER WITH LEEKS, APRICOTS & THYME

Steps:

• A few hours before you want to cook the pork, remove it from the fridge and dry the skin thoroughly. Leave unwrapped in a cool place to slowly come to room temperature while you make the stuffing.
• Put a large saucepan over a medium heat and add the butter. When it begins to sizzle, add the leeks and cook until they are soft and most of their liquid has evaporated. Stir in the apricots and thyme, season well and transfer to a bowl to cool. When the mixture is cold, stir in the breadcrumbs. Taste and season again if required.
• When you are ready to cook the pork, heat oven to 220C/200C fan/gas 7. Spoon the stuffing into the pocket your butcher has left for you. Wipe any stuffing from the skin, put the pork in a roasting tin and season the skin well with salt. Put the celery, onion and carrot in the tin around the pork, place in the oven and cook for 30 mins.
• Reduce heat to 140C/120C fan/ gas 1 and cook the pork for a further 2 hrs 30 mins. Transfer the pork to a warm serving dish to rest while you finish the gravy.
• Tip out any fat from the roasting tin and reserve for another dish. Put the roasting tin on a medium heat, add the white wine or cider and, using a wooden spatula, scrape the caramelised juices from the bottom of the pan and allow them to dissolve. Let the juices reduce by half.
• Add the stock and simmer for 5 mins. Add the flour and butter, mashed together, and whisk them into the gravy. Taste for seasoning, then strain into a warmed jug. If your pork skin has not crackled, put under a hot grill for a few mins, turning every 30 secs or so, until bubbled and crackling.

SLOW ROASTED PORK SHOULDER

Steps:

• Season the pork shoulder with salt and pepper.
• In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but 1 tablespoon fat from pan. Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes. Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden. Transfer vegetables to platter. Deglaze pan with balsamic vinegar and reduce by 2/3. Add port and cabernet and reduce by half. Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove. Cover pan with foil and lid and transfer pan to a preheated 350 degree oven. Cook for 2 1/2 to 3 hours, or until very tender. Remove pork from oven, remove lid and loosen foil. Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight.
• Discard all fat from surface and transfer pork to another pan. Strain cooking liquid and add enough to just cover pork. Bring to a boil and simmer, covered, until heated through.
• Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. Cut pork into 1 1/2-inch thick slices. Swirl butter into sauce.

SLOW-ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 275 degrees F.
• In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
• Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
• Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
• Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
• Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.