This is great served with flat breads, hummus and pickles.
- Boneless pork shoulder, 1.3kg
- Sage, handful, roughly chopped
- Thyme, half handful, leaves removed from stalks
- Garlic, 4 large cloves, roughly chopped
- Pickled ginger, 1 teaspoon, roughly chopped
- Olive oil, 1½ tablespoon
- Cider vinegar, 1½ tablespoon
- Vegetable stock, 300ml (or enough to fill about an inch of an oven tray)
- Soy sauce, 1 tablespoon
- Worcestershire sauce, 1 tablespoon
- Salt + pepper
- Take a pestle and mortar, add sage, thyme, garlic, ginger, olive oil, salt + pepper then crush into a paste. Add cider vinegar to loosen the mixture — you don’t want it too runny as it’ll become a menace later on.
- Take the pork shoulder, cut off the string, unroll and rub the mixture all over the pork shoulder, making sure the entire cut is covered.
- Roll the pork shoulder back up and tie with butchers twine or similar.
- Wrap the pork shoulder in cling film (fairly tight) and leave overnight in the fridge.
- Preheat the oven to 130℃.
- Prepare 300ml of vegetable stock and add soy sauce, Worcestershire sauce and whatever else you fancy (I added a tablespoon of barbecue sauce and a quartered lemon).
- Take an oven tray just big enough to hold the pork shoulder and add your vegetable stock mix. There should be be enough to fill about an inch up the oven tray — nothing more.
- Take a sheet of baking paper and place over the pork shoulder1. Using hardy catering foil, wrap the top of the oven tray twice ensuring it’s well sealed then place on the middle tray in the oven and cook for 4½ hours.
- Take the oven tray out, remove the foil, pour the juices into a jug and set aside.
- Return the pork shoulder to the oven at 160℃, uncovered for a further 1 hour or until the rind has crisped up.
- Remove the pork shoulder from the oven, separate the crackling (chop and eat immediately!) and leave the shoulder to rest for 30 minutes.
- Take a pair of forks and pull the meat apart.
- Skim the fat from the jug of delicious juices and pour over the pulled pork, giving it a good mix.
- This is to provide a barrier to stop the pork shoulder from sticking to the foil. ↩