Slow cooking is ideal for getting the most out of tougher cuts of meat. Cooking on a low heat over a long period of time and submerged in a liquid results in succulent meat with rich flavours. Pork is perfect for slow cooking on account of its unctuous and tender flesh. Here we give a recipe for slow-cooked pork shoulder.
Metric
Imperial
- 800g of pork shoulder, deboned
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 stick of celery, roughly chopped
- 1 carrot, roughly chopped
- 1 sprig of thyme
- 200ml of white wine
Method
Variations
Try flavouring the cooking liquor with chinese five spice, ginger and chilli for an Asian twist or for a more Caribbean feel, add Scotch bonnet chillies, cinnamon and allspice.
The water can be replaced by chicken stock or wine for additional flavour.
Serving suggestions
Josh Eggleton serves his slowed-cooked pork shoulder with bubble and squeak while Marcello Tully slow cooks many different cuts of pork in his Brazilian Feijoada.
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