Although 6 hours might seem excessive this will result in soft, tender, pull-apart pork! You wont be able to carve this – it’ll fall to pieces. I once did this in a closed BBQ – it left it with a lovely smokey flavour, but its quite tricky keeping it burning for that length of time, even more so at a low temperature!
6hr Roast Pork
- 2kg shoulder of pork, skin on, bone in
- salt and pepper
- 2 onions, halved
- 2 carrots, peeled and halved lengthways
- 2 sticks of celery, halved
- 1 bulb of garlic, unpeeled broken into cloves
- 6-8 fresh bay leaves
- 350 ml (about 3/4 of a pint) of water or vegetable stock
- 250 ml (about 1 cup) of wine
- Preheat your oven to 220°C/425°F/gas 7.
- Get a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so you cut into the meat. Rub all over with a generous amount of salt – getting it right into the cracks.
- Brush any excess salt off the surface then turn it over. Season the underneath with a little salt and pepper.
- Place the pork, skin side-up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes.
- Next point, turn the heat down to 170°C/325 F/gas3, cover the pork with a double layer of tin foil, and roast for a further 4 and a half hours.
- Take out of the oven, take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board.
- Spoon all but a couple of tablespoons of fat out. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the oven without the foil to roast for another hour.
- Move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy.
- Spoon out as much fat as possible. Then add the water or stock, and the wine and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all the bits on the bottom of the tray.
- Pour it through a sieve into a bowl or gravy boat, using a spoon to push the veg through the sieve (or blitz in a blender / mixer and then strain through a sieve). Add a little more salt and pepper if it needs it.