Hairy Bikers Slow Roast Pork Shoulder is made with pork shoulder, vegetable oil, red onions, carrots, parsnips, celery sticks, garlic, thyme, plain flour, white wine or vermouth, chicken stock, sea salt, and black pepper. This traditional Hairy Bikers recipe creates a dinner that takes about 6 hours to prepare and can serve up to 6 people.
Hairy Bikers Slow Roast Pork Shoulder Ingredients
- 2 kg pork shoulder (bone-in), in one piece with scored skin
- 1 tablespoon vegetable oil
- 2 red onions, cut into wedges
- 3 carrots, peeled and cut in half lengthways
- 3 parsnips, peeled and cut into thick batons
- 2 celery sticks, cut into lengths
- About 6 cloves of garlic (half a head), left unpeeled
- A few sprigs of thyme
- 1 tablespoon plain flour
- 200 ml white wine or vermouth
- 400 ml chicken stock
- Flaked sea salt, to taste
- Freshly ground black pepper, to taste
How To Make Hairy Bikers Slow Roast Pork Shoulder
- Preheat Oven: Preheat the oven to 220°C/Fan 200°C/Gas 7.
- Prepare Pork: Rub the pork with vegetable oil and sprinkle generously with salt. Place in a large roasting tin and roast in the preheated oven for 30 minutes.
- Lower Temperature and Slow Roast: After 30 minutes, reduce the oven temperature to 160°C/Fan 140°C/Gas 3. Cover the pork with foil and continue roasting for another 4½ hours.
- Prepare Vegetables: Remove the pork and set aside. Drain off most of the fat from the tin, leaving about 2-3 tablespoons. Add the onions, carrots, parsnips, and celery to the tin, stirring to coat them in the pan juices. Arrange the vegetables in the centre, placing the celery and onion beneath where the pork will sit. Tuck in the garlic and thyme.
- Finish Roasting: Return the pork to the tin, positioning it on top of the vegetables. Return to the oven and roast uncovered for another hour until the vegetables are tender.
- Rest Pork: Transfer the pork to a board, cover with foil, and let rest. Keep the vegetables warm.
- Make Gravy: Place the roasting tin over low heat. Sprinkle flour over the remaining juices and stir well to scrape up any caramelized bits. Pour in the white wine or vermouth and stir constantly, allowing it to reduce. Add the chicken stock and simmer until the gravy is slightly thickened. Season with salt and pepper to taste.
- Serve: Pour the gravy into a warm jug. Serve the pork and vegetables with the gravy alongside.
Recipe Tips
- Make deep cuts on the pork skin: This helps the skin get crispy when it cooks.
- Use enough salt and oil: Before you cook the pork, rub it well with oil and salt. This makes it taste very good.
- Cook hot, then slow: First, cook the pork at a high temperature (220°C) for 30 minutes to start making the skin crispy. Then turn the oven down (to 160°C) and cook it slowly to keep the meat soft.
- Put some vegetables under the pork: When you put the pork back in the oven, place onions and celery right under the pork. They will taste better because they catch the pork’s juices.
- Let the pork rest after cooking: When the pork is done, cover it with foil and let it sit for 20 minutes. This makes the pork more juicy when you cut it.
What To Serve With Slow Roasted Pork Shoulder
Serve this Slow Roast Pork Shoulder with mashed potatoes, steamed green beans, roasted Brussels sprouts, or buttered corn.
You can also have it with apple sauce, mustard greens, sautéed mushrooms, or coleslaw for a full and tasty meal.
How To Store Leftovers
- Refrigerate: Store the leftover pork shoulder in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Freeze the pork in airtight containers or freezer bags. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftovers
- Oven Way: Turn on your oven to 160°C (320°F). Put the pork in an oven dish, add a little chicken stock or water, and cover it with foil. Heat it for about 25-30 minutes until it’s warm all through.
- Microwave Way: Put the pork in a dish for the microwave and cover it with a wet paper towel. Use medium power and heat it in steps of 30 seconds until it’s hot enough for you.
Slow Roast Pork Shoulder Nutrition Facts
- Calories: 475
- Total Fat: 23 grams
- Cholesterol: 125 mg
- Sodium: 450 mg
- Total Carbohydrates: 18 grams
- Dietary Fiber: 2.5 grams
- Sugars: 5 grams
- Protein: 42 grams
Try More Hairy Bikers Recipes:
- Hairy Bikers Pork Casserole
- Hairy Bikers Pork Pie
- Hairy Bikers Sweet And Sour Pork
- Hairy Bikers Indonesian Pork Stew
- Hairy Bikers Pulled Pork Slow Cooker
Hairy Bikers Slow Roast Pork Shoulder
Description
Hairy Bikers Slow Roast Pork Shoulder is made with pork shoulder, vegetable oil, red onions, carrots, parsnips, celery sticks, garlic, thyme, plain flour, white wine or vermouth, chicken stock, sea salt, and black pepper. This traditional Hairy Bikers recipe creates a dinner that takes about 6 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Oven: Preheat the oven to 220°C/Fan 200°C/Gas 7.
- Prepare Pork: Rub the pork with vegetable oil and sprinkle generously with salt. Place in a large roasting tin and roast in the preheated oven for 30 minutes.
- Lower Temperature and Slow Roast: After 30 minutes, reduce the oven temperature to 160°C/Fan 140°C/Gas 3. Cover the pork with foil and continue roasting for another 4½ hours.
- Prepare Vegetables: Remove the pork and set aside. Drain off most of the fat from the tin, leaving about 2-3 tablespoons. Add the onions, carrots, parsnips, and celery to the tin, stirring to coat them in the pan juices. Arrange the vegetables in the centre, placing the celery and onion beneath where the pork will sit. Tuck in the garlic and thyme.
- Finish Roasting: Return the pork to the tin, positioning it on top of the vegetables. Return to the oven and roast uncovered for another hour until the vegetables are tender.
- Rest Pork: Transfer the pork to a board, cover with foil, and let rest. Keep the vegetables warm.
- Make Gravy: Place the roasting tin over low heat. Sprinkle flour over the remaining juices and stir well to scrape up any caramelized bits. Pour in the white wine or vermouth and stir constantly, allowing it to reduce. Add the chicken stock and simmer until the gravy is slightly thickened. Season with salt and pepper to taste.
- Serve: Pour the gravy into a warm jug. Serve the pork and vegetables with the gravy alongside.
Notes
- Make deep cuts on the pork skin: This helps the skin get crispy when it cooks.
- Use enough salt and oil: Before you cook the pork, rub it well with oil and salt. This makes it taste very good.
- Cook hot, then slow: First, cook the pork at a high temperature (220°C) for 30 minutes to start making the skin crispy. Then turn the oven down (to 160°C) and cook it slowly to keep the meat soft.
- Put some vegetables under the pork: When you put the pork back in the oven, place onions and celery right under the pork. They will taste better because they catch the pork’s juices.
- Let the pork rest after cooking: When the pork is done, cover it with foil and let it sit for 20 minutes. This makes the pork more juicy when you cut it.
Hairy Bikers Slow Roast Pork Shoulder, Slow Roast Pork Shoulder Uk Recipe