Slow roasted shoulder of pork is one of the easiest ways to produce delicious food with minimum fuss and effort. Whether you are feeding the masses or just dinner for two you can’t beat delicious succulent slow roasted organic shoulder of pork. Particularly when the pork comes from Helen’s pigs here at Eastbrook Farm.
Try some with a spoonful of the juices served in a crusty bread bun with freshly made coleslaw (or shop bought I you’re in a rush!)
Serve with roasted vegetables for an alternative to your usual Sunday roast
Serve with a baked potato and salad for a easy weekday supper
2-3kg of Helen Browning’s Organic Pork Shoulder
1 tablespoon olive oil
3 tablespoons smoked sweet paprika
4 large cloves of garlic peeled and crushed
1 teaspoon salt
1 teaspoon chilli flakes (or to taste)
1 teaspoon freshly ground back pepper
1 tablespoon. fresh or 1 teaspoon dried Thyme
4 tablespoons runny honey
2 tablespoons red wine vinegar
3 large onions, chopped
200 mls of dry cider or vegetable stock if using the oven method of cooking
Remove the rind if present. This can be oven cooked separately if you want delicious crackling but it will go chewy if cooked in the slow cooker
Lay the sliced onions in the base of the slow cooker
Combine all the other ingredients together to form a paste and rub all over the shoulder of pork
Place the pork in the slow cooker on top of the onions and pour any remaining paste / sauce over the top
Slow cook on a low heat for 7-8 hours. The pork should fall apart when it’s fully cooked. Remove from the slow cooker and gently pull it apart with two forks to give you a ‘pulled’ mixture
Mix the cooking juices with the onions, check the seasoning, skim off an excess fat and serve as a delicious sauce with the meat
As above, plus 200 mls of dry cider or vegetable stock
Leave the rind (if present) intact and score with a sharp knife if you would like crackling
Lay the sliced onions in the base of a roasting tin.
Combine all the other ingredients together to form a paste and rub all over the shoulder of pork.
Place your rubbed pork in the roasting tin and place in the center of a preheated hot oven for around 20 minutes, until the cracking starts to crackle
If the joint is rindless, or you do not want crackling, omit this part and reduce the temperature to 150 degrees C at the start of the cooking time
After 20 minutes remove from the oven and add 200 mls of dry cider or stock and cover the roasting tin with a tight fitting double layer of tin foil
Reduce the heat in the oven to 150 degrees C and cook for 3-4 hours until the pork falls apart when pulled with two forks.
Remove the tin foil for the last 10 minutes to allow the skin to crisp up again
Although the weather has felt pretty miserable over the last few weeks it’s been absolutely perfect for mushrooms – there’s been an explosion in the local area and James, our photographer from ProHides, has been out in the rain capturing images. We don’t want you to miss out though so if you’ve got a camera, big or small, why not join him on Sunday 3rd of November for a photowalk to see some of these wonders for yourself.
We’re now combining everything—the pigs, the cows and calves, the landscapes, the wildlife—deer, owls, badgers, flora and fauna generally, although not all of it appears on cue. Our colleague James Andrews, expert at wildlife photography among other skills, will lead the ‘Safari’ tours, in the red land rover
Delighted that our organic Corned Beef is being applauded across the land. 5* reviews with Abel and Cole and a Silver award at British Charcuterie Live!