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This recipe is from episode 32 of Good Chef Bad Chef series 3.
In an ovenproof dish or tray, heat over a medium flame; add butter and garlic onion and thyme, and bay, sweat for 2 – 3 min.
Add onion, celery and carrot, clove and cinnamon and sweat for 3 – 4 min.
Add the liquid, and the pork shoulder skin side up.
Cover with a lid or foil and place in an oven at 150c for 1½ hours.
When the pork is cooked, the meat will come away easily with a fork.
Turn the heat up to 200c and crisp the skin 20 – 30 min.
Add a little water if the liquid evaporates. Rest for 20 min before removing from pot, carving and serving.
Add the chopped parsley to the juices and vegetables and spoon over the cooked meat.
Serve with buttered new potatoes and crusty bread.
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