The Sydney Morning Herald logo
Advertisement
Good Food logo

Slow-cooked pork shoulder

Advertisement
The Blue Ducks' spicy pork shoulder and kohlrabi  slaw.
The Blue Ducks' spicy pork shoulder and kohlrabi slaw.Edwina Pickles

Pop this marinated pork in the oven for a juicy, crunchy result. The sweet, succulent meat and salty, crunchy crackling make this roast a winter special. If you don't polish it all off, leftovers are great on rolls the next day.

Advertisement

Ingredients

  • 2kg boneless pork shoulder

  • 1 tbsp vegetable oil

  • salt and pepper

  • 1 tbsp honey

  • 1 tbsp soy sauce (check gluten-free if required)

  • 1 knob ginger

  • 2 garlic cloves, crushed

  • 1 large red chilli, halved

  • 1 tbsp vegetable oil

  • 1 tbsp smoked paprika

  • 1 tbsp coriander seeds, roasted

  • 1 star anise

  • ½ lime

Method

  1. 1. Preheat oven to 200C.

    2. Score skin of the pork shoulder and rub with oil and salt.

    3. In a mortar and pestle or blender, grind or blend remaining ingredients except lime to make a paste.

    4. Turn shoulder skin side down and make several incisions in the meat. Massage the paste into the meat but not the skin.

    5. Wrap the meat tightly in non-stick paper then foil, leaving the skin exposed so it will crisp. Cook for 15 minutes at 200C, skin side up, then reduce heat to 160C and slow-roast for about three hours.*

    6. When the pork is cooked it pulls apart easily. Serve with a squeeze of lime and kohlrabi slaw.

    *Note: The foil wrap steams the meat in its own juices. Check it occasionally - if it's drying out inside the foil, add a little water. When the pork is cooked it pulls apart easily.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes

More by Darren Robertson and Mark LaBrooy

Parsley and coriander lamb chops with quick Moroccan couscous.
EASY

Parsley and coriander lamb chops recipe

  • < 30 mins
  • Darren Robertson and Mark LaBrooy
Perfect pairing: Beef rendang curry and turmeric greens.
EASY

Beef rendang recipe

  • 2 hrs +
  • Darren Robertson and Mark LaBrooy
How to make garlic naan (Blue Ducks' recipe).

Barbecued garlic naan recipe

  • 30 mins - 1 hr
  • Darren Robertson and Mark LaBrooy
Squid ink pasta with vongole, chorizo and roasted prawn oil, and a pear, parmesan and rocket salad on the side.

Chorizo and vongole with squid ink pasta and prawn oil

  • 30 mins - 1 hr
  • Darren Robertson and Mark LaBrooy