How To Cook Slow Roast Pork Shoulder, Roast Red Cabbage & Green Sauce

Name: How To Cook Slow Roast Pork Shoulder, Roast Red Cabbage & Green Sauce
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4

5 mins
4 hours
easy
4

Recipe by

Jeff Baker

Ingredients

Ingredients
1 pork shoulder boned & rolled
2 tsp. sea salt
400 ml water or light chicken stock
Green sauce to serve (salsa verde recipe below)
1 head red cabbage
1 red onion peeled & finely sliced
pinch sugar
pinch fine salt
lemon juice freshly squeezed
1 tablespoon of balamic vinegar & olive oil mixed together to deglaze the roast cabbage
Salsa Verde (Green Sauce) Ingredients
1 clove garlic
4 salted anchovy fillets
1 tbls. capers
Handful each of picked parsley, mint & basil (can use tarragon or dill as well)
Splash Red wine vinegar
50ml Cold pressed virgin olive oil

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Method

raw ingredients to cook pork shoulder recipe

Method for the pork

Scald the pork skin by pouring a full kettle of boiling water over the joint sat on a rack over the sink then leave to air dry up to 24 hours in advance.
Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
Season the joint with good quality sea salt just prior to cooking.
Make a trivet using the sliced onions then place the joint fat side up onto the trivet, place in the centre of the oven and roast for 20 minutes Next add 400ml water or stock & cook for 3 hours on 160°C for fan assisted or 180°C for ovens without a fan (gas 3), the meat is ready when it is tender when pierced with a skewer.
To finish, increase the heat 210°C for fan assisted or 230°C for ovens without a fan (gas 8) & roast for an additional 15 minutes until the skin starts to pop & crisp.
Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
Pass the roasting juices through a fine strainer into a clean saucepan & bring to a simmer, skim away any fat that rises to the surface & thicken with a little corn flour mixed with cold water.

Method for the cabbage

Cut a small head red cabbage into 6 wedges keeping the root intact.
Drizzle four wedges with oil & season with sea salt then sear over a high heat before roasting for 20 minutes in a hot oven 200°C /180C fan/gas 5 or until tender then drizzle over with the vinegar & oil.
Finely shred the remaining wedges, toss with the onion then mix with salt, sugar, pepper to taste & fresh lemon juice for the instant pickle, this can be done in advance.

Method for the Salsa Verde