Last night, I was working at Pat Whelan's first butchery demonstration in Avoca Monkstown (my first freelance job...). 10 enthusiastic meat lovers joined us for an evening of discovery where they learned about using knives safely, the various cuts of pork and the hidden cuts of beef which have been largely ignored, until now.
While this was going on, I was running up and down the stairs like a dervish to keep an eye on the shoulder of pork which I had cooking away in the prep oven. This is a two stage process, involving a dry rub and then a wet baste – it sounds terribly complicated but it’s actually really easy and you can let it mellow away in the oven while you get on with everything else. Pat Whelan cooks this outside on his barbeque, but don’t worry if you don’t have one because this works perfectly in a domestic oven.
Slow Roasted Shoulder of Pork
1 boned Pork Shoulder (about 2kg), skin scored and tied with string
1 tsp each of Garlic Powder, Salt, Black Pepper and Red Pepper flakes, mixed
Place the Pork Shoulder into a large roasting tin, rub with the dry rub mix, getting it well into the scored skin and put it on the grill or in to the oven at Gas Mark 3/Fan 140c for 3 hours.
Make a herb brush by tying a bunch of woody herbs (like rosemary, oregano & thyme) to a wooden spoon handle with string, and make the wet baste mix
2 cloves of Garlic, chopped 1 tsp Red Pepper Flakes
1 tsp Salt 60ml Apple Cider Vinegar
4 tbsp Honey 100ml Oil
100g Butter 2 tbsp Brown Sugar
Bring all the ingredients to a boil and turn off the heat. Using the herb brush, baste the pork liberally with the wet baste every 15 minutes for another hour.
Remove the pork shoulder from the oven & allow to rest for 15 minutes. This isn’t a carving joint (as you can see from the picture above where the meat is already disintegrating) – the slow roasted pork will fall into shards of deliciousness which you can eat as is, or transform into loads of other dishes including BBQ Pulled Pork Pizza, Pork Carnitas, Pulled Pork Casserole and Pork Burritos.
Slow Roasted Pork with Heirloom Caprese Salad and Herb Bread
BBQ Pulled Pork Pizza
Pulled Pork Burritos