Sundays are for lazing, not for spending hours slaving over a stove. so this Sunday I thought I would have a go cooking the pork shoulder in my freezer. A bargain piece of meat costing only 6 quid for about 3 kilo. the key to roasting this piece of meat is to roast it long and slow and this recipe takes about 4 hours, giving you plenty of time to wander to the pub, go for a walk, or fall asleep in the sun and awaken resembling a beetroot, its up to you.
Having never cooked a pork shoulder before I was interested to see how it would turn out and oh how well did it turn out....
1.5kilo piece of pork shoulder
oil for greasing
1 tbsp wholegrain mustard
2 tsp hot chili powder
salt and freshly ground pepper
330ml hoppy beer
100ml white wine vinegar
3 onions, sliced
6 cloves of garlic, sliced
Grease a baking dish with the oil.
Mix together the mustard, chili powder, salt and pepper
Massage it into the meat, give it some care, don't just slap it on.
Pour over the vinegar and beer
Scatter the onions and garlic over and cover with baking parchment
Stick it into a pre heated oven at 160C
Leave for 3 hours
After three hours take off the paper and leave for a further 45 mins - 1 hour
Allow to rest for 5 minutes
Rip it apart with a couple of forks and tuck in
so good, soft juicy tender pork and the gravy left in the dish is just superb, tangy with sweet roasted onions and a nice underlying burn from the chili powder. Now if you will excuse me I've a kilo and a half of pork to eat, it's a hard life.