Slow-Cooked Pork Shoulder with Orange & Allspice by Nicola Galloway
Recipe shared by Nicola Golloway
for Moore Wilson's 2023 Calendar
INGREDIENTS
Ingredients (Serves 6-8)
1.3–1.5kg free-range pork shoulder, bone in
2 tsp salt
1 tbsp olive oil
juice of 1 lemon (2–3 tbsp)
juice of 1 orange (about ¼ cup)
5cm strip of orange zest
1 tsp honey
6 allspice berries or 1 tsp mixed spice
1 star anise
1 tsp cracked pepper
INSTRUCTIONS
Method
The night before cooking the pork shoulder, use a sharp knife to score the pork skin 1–2cm deep in a criss-cross pattern (be careful not to cut into the meat). Rub the salt generously into the skin. Place skin side up in a lidded container and store in the fridge overnight.
In the morning, combine the remaining ingredients and rub this over the pork. Return to the fridge.
Four hours before serving (for example, 3pm for a 7pm meal), preheat the oven to 160°C (fan 140°C).
Place the pork, skin side up, in a baking dish. Pour the marinade in the bottom of the container around the pork. Cover the dish tightly with a lid or foil and place in the oven. Slow-roast for 3 hours, until the meat is tender and comes away easily from the bone.
Turn up the heat to 220°C (fan 200°C), remove the lid or foil and cook for 10–15 minutes further to crisp up the skin. If the cut of pork means that the skin is resting to the side (this can happen with a shoulder), you can lift off the skin, place it on a small baking tray and return it to the hot oven to crisp up.
Transfer the cooked pork to a serving platter. Pour the cooking liquid into a jug and use a spoon to scoop off the floating fat layer (this is lard, which can be kept in the fridge and used when making homemade chilli beans). Use two forks to shred (‘pull’) the meat, then drizzle with the skimmed cooking liquid to keep it moist.
Serve warm with White Bean Salad (page 51 of the original cookbook) or your own choice of salad and lettuce.
