Nigella Slow Roast Pork Shoulder is made with garlic, anchovies, rosemary, salt, pepper, olive oil, and coarse Dijon mustard. This recipe requires a total time of 8 hours and serves 8 people.
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🤎 Why You’ll Love This Slow Roast Pork Shoulder Recipe:
- Bursting with Flavor: The combination of garlic, anchovies, rosemary, and mustard forms a savory paste that deeply infuses the pork with rich, complex flavors.
- Tender and Juicy: Slow roasting the pork shoulder for 6 to 8 hours at a low temperature ensures that the meat becomes incredibly tender and juicy, making each bite a delight.
- Easy to Make: With just a handful of ingredients and simple instructions, this recipe is accessible to cooks of all skill levels, yet it yields impressive and satisfying results.
❓ What Is Nigella Slow Roast Pork Shoulder Recipe?
Nigella Slow Roast Pork Shoulder is a flavorful dish crafted with garlic, anchovies, rosemary, salt, pepper, olive oil, Dijon mustard, and boneless pork shoulder.
🥩 Nigella Slow Roast Pork Shoulder Ingredients
- 2 tablespoons chopped garlic
- 3 anchovies, rinsed
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- ¼ cup olive oil
- 2 tablespoons coarse Dijon mustard
- 1 6-pound boneless pork shoulder trimmed of excess fat and tied
🍲 How To Make Nigella Slow Roast Pork Shoulder
- In a small food processor, mix garlic, anchovies, rosemary, salt, and pepper until it’s a smooth paste. Add olive oil and blend until combined. Remove the blade and stir in mustard with a fork or spoon.
- Rub the paste all over the pork shoulder. Cover it loosely with plastic wrap and refrigerate for 2 to 24 hours to let the flavors soak in.
- Preheat the oven to 450°F. Bring the pork to room temperature. Place it in a shallow roasting pan and roast, uncovered, for 30 minutes until the top browns slightly.
- Reduce the oven temperature to 250°F and cook for 6 to 8 hours until the middle of the roast reaches 180°F on a thermometer. The meat should feel tender when poked.
- If there are juices in the pan, pour them off into a heatproof container and refrigerate. This allows the fat to rise to the top while the meat rests.
- If you want a crunchier exterior, turn the oven back up to 450°F and cook for another 15 to 20 minutes.
- Remove from the oven and let it sit for about 20 minutes. This helps the juices redistribute.
- Spoon off the fat from the reserved juices. Warm the cooking juices in a microwave or small pot.
- Slice the pork thinly or thickly. Sprinkle with salt and serve with the warmed pan juices on the side for drizzling.
💭 Recipe Tips:
- Bring to Room Temperature: Before roasting, let the pork shoulder sit at room temperature for about 30 minutes. This ensures more even cooking throughout the meat.
- Choose the Right Pan: Use a shallow roasting pan to allow for better air circulation around the meat, resulting in a more evenly cooked and crispy exterior.
- Monitor Internal Temperature: Use a meat thermometer to check the internal temperature of the pork. It should reach 180°F in the thickest part of the roast to ensure it’s fully cooked and safe to eat.
🥗 What To Serve With Slow Roast Pork Shoulder?
You can serve slow roast pork shoulder with mashed potatoes, roasted vegetables, steamed green beans, crisp salad, garlic bread, creamy coleslaw, and crusty bread rolls.
🎚 How To Store Leftovers Slow Roast Pork Shoulder?
- In the fridge: Store leftovers slow roast pork shoulder in an airtight container for 3 days.
- In the freezer: Freeze leftovers slow roast pork shoulder in a freezer-safe bag for 3 months.
🥵 How To Reheat Leftovers Slow Roast Pork Shoulder?
- In the oven: Reheat leftovers and slow-roast pork shoulder for 15-20 minutes at 350°F.
- In the microwave: Microwave leftovers slow roast pork shoulder for 2-3 minutes at 350°F, stirring halfway.
- On the stove: Warm leftovers slow roast pork shoulder in a pan over medium heat for 3 minutes.
- In the air-fryer: Reheat leftovers slow roast pork shoulder for 5-7 minutes at 350°F.
FAQ’S:
How Do I Know If The Pork Is Cooked Through?
The pork is cooked through when the internal temperature reaches 180°F on a thermometer and feels tender when poked with a fork.
How Do I Prevent The Pork from Drying Out During Roasting?
To prevent the pork from drying out, you can baste it with the cooking juices occasionally during roasting or cover it with foil to retain moisture.
What Should I Do If The Pork Isn’t Browning During Roasting?
If the pork isn’t browning during roasting, you can increase the oven temperature slightly or broil it for a few minutes at the end of cooking to achieve a golden brown crust.
How Do I Prevent The Pork From Sticking To The Roasting Pan?
To prevent the pork from sticking to the roasting pan, grease the pan lightly with oil or cooking spray before placing the pork in it. Alternatively, you can line the pan with parchment paper
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Nigella Slow Roast Pork Shoulder Nutrition Facts:
- Calories: 333.64 kcal
- Carbohydrates: 0.75 g
- Protein: 51.55 g
- Fat: 12.39 g
- Saturated Fat: 3.09 g
- Cholesterol: 136.68 mg
- Sodium: 539.9 mg
- Potassium: 869.92 mg
- Fiber: 0.2 mg
- Sugar: 0.04 mg
- Calcium: 22.27 mg
- Iron: 2.17 mg
Nigella Slow Roast Pork Shoulder
Description
Nigella Slow Roast Pork Shoulder is made with garlic, anchovies, rosemary, salt, pepper, olive oil, and coarse Dijon mustard. This recipe requires a total time of 8 hours and serves 8 people.
Ingredients
Instructions
- In a small food processor, mix garlic, anchovies, rosemary, salt, and pepper until it’s a smooth paste. Add olive oil and blend until combined. Remove the blade and stir in mustard with a fork or spoon.
- Rub the paste all over the pork shoulder. Cover it loosely with plastic wrap and refrigerate for 2 to 24 hours to let the flavors soak in.
- Preheat the oven to 450°F. Bring the pork to room temperature. Place it in a shallow roasting pan and roast, uncovered, for 30 minutes until the top browns slightly.
- Reduce the oven temperature to 250°F and cook for 6 to 8 hours until the middle of the roast reaches 180°F on a thermometer. The meat should feel tender when poked.
- If there are juices in the pan, pour them off into a heatproof container and refrigerate. This allows the fat to rise to the top while the meat rests.
- If you want a crunchier exterior, turn the oven back up to 450°F and cook for another 15 to 20 minutes.
- Remove from the oven and let it sit for about 20 minutes. This helps the juices redistribute.
- Spoon off the fat from the reserved juices. Warm the cooking juices in a microwave or small pot.
- Slice the pork thinly or thickly. Sprinkle with salt and serve with the warmed pan juices on the side for drizzling.
Notes
- Bring to Room Temperature: Before roasting, let the pork shoulder sit at room temperature for about 30 minutes. This ensures more even cooking throughout the meat.
Choose the Right Pan: Use a shallow roasting pan to allow for better air circulation around the meat, resulting in a more evenly cooked and crispy exterior.
Monitor Internal Temperature: Use a meat thermometer to check the internal temperature of the pork. It should reach 180°F in the thickest part of the roast to ensure it’s fully cooked and safe to eat.
Nigella Slow Roast Pork Shoulder