Festive Recipe With Kim Jaye: Slow Cooked Pork Joint

Season 1, Episode 1557,   Dec 05, 2023, 03:19 PM

Looking for a new recipe to try this Festive season? 

Here’s one that will make your home smell absolutely delicious.

Ingredients: 
  • 1.5kg of pork shoulder, deboned  
  • 2 teaspoons of coarse sea salt  
  • 2 teaspoons of barbecue seasoning powder  
  • 4 teaspoons of smoked paprika powder  
  • 1 teaspoon of ground cumin  
  • 1 teaspoon of mustard powder  
  • 1/4 teaspoon of chilli powder  
  • 1 tablespoon of black treacle  
  • 3 teaspoons of cider vinegar  
  • 100ml of cider  
Method:  
  1. In a mixing bowl, create a marinade by mixing the black treacle, cider vinegar, smoked paprika, barbecue seasoning, cumin, mustard and chilli powder.     
  2. Make slashes in the top of the pork shoulder where the smooth layer of fat is. Make the slashes deep enough to cut through the layer of fat but not the actual meat itself.    
  3. Turn the shoulder over and rub the marinade primarily into the meat (not the fat).  
  4. Chill in the fridge for at least 24 hours to marinate.    
  5. After 24 hours, rub the coarse sea salt on to the fat of the pork, deep into the slashes.   
  6. In a large roasting dish, place a wire rack and put the pork shoulder on top of the wire rack with the fat layer facing up.   
  7. Pour 300ml of water and 100ml of cider into the bottom of the roasting tin (underneath the wire rack).   
  8. Cover the pork loosely with foil and cook in the oven at 140oC for 4 hours.   
  9. After 4 hours, remove the foil, turn the oven up to 180oC and cook for a further 45 minutes until the pork is very tender and the skin has a crispy crackling.    
  10. Once the pork is tender, remove from the oven, cover with foil and leave to rest.    
  11. Pour the juice from the roasting tin into a jug and leave to settle and separate. There will be a thick fat layer in the jug which you can skim and discard. I have found the best VI method to do this is to pour the jug slowly and very carefully into another jug, where the fat will leave the jug first, leaving the required juice last.   
  12. With the remaining liquid, place it into a saucepan, simmering on a high heat until it has been reduced. Add the cider and boil until the liquid has reduced again.   
  13. Serve the pork with the liquid drizzled on top as well as seasonal vegetables. 
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