During these last few years we’ve published all sorts of recipes here. However, they all had three things in common: seasonal produce, easy steps and more or less 30 minutes of preparation. Well, in this case we are breaking one of these rules and going crazy with the preparation time: you’ll need 8 to 10 hours. But hey, it’s absolutely worth it!
We found this recipe in the last cookbook we’ve bought: A new way to Dinner. It may sound familiar because our latest recipe was a Brussels Sprouts Salad from this book too. Well, if we like something, we use it! And this proves that it is a great book and you should buy it. Anyway, we prepared this amazing slow roasted pork soulder a couples of weekends ago and even though it broke one of our rules, the truth is that you just leave it in the oven so it basically cooks by itself and it’s ridiculously easy. Besides, the result did make up for the long hours in the oven. We had a few dinners sorted out in just one day!
For our take on this recipe you will need:
A boneless pork shoulder (1.5 kg to 2.5 kg) plus twine to tie it.
75 g light unrefined brown sugar
3 tablespoons maple syrup
1 tablespoon Dijon mustard
A handful of fresh thyme leaves
3 large cloves garlic, minced
1 teaspoon cayenne pepper
Salt and blackpepper
First, bear in mind that your average supermarket may not have this piece of meat and you’ll have to order it. That’s what happened to us and the reason why we had to stay up late until the meat was cooked (instead of beginning the process in the morning we had to start cooking at 5 p.m. Ugh).
Now onto the recipe: tie the pork with twine so that the whole piece is compact. Heat the oven to 245ºC.
Combine the sugar, maple syrup, mustard, thyme, garlic and cayenne pepper in a small bowl. Add salt and pepper to taste.
Smear the previous mix all over the pork , concentrating on the top of the roast where the fat is. Put the meat (fat side up) into a baking dish and cook it for 15 minutes. Almost instantly a heavenly smell will take over your kitchen.
Remove the pork from the oven and cover the pan tightly with foil. Return the pork to the oven and turn the heat down to 95ºC.
The original recipe suggested to leave the pork overnight to cook for 8 to 10 hours. But since I’m a paranoic, I couldn’t leave the oven on and go to sleep. What if we burn down our the house? No way. So we stayed up until it was all cooked. Piece of advice? Start cooking early and you’ll be able to sleep.
Once the gazillion hours passed the house was a big, warm, homey nest with mouthwatering aromas coming out of our kitchen. We let the met cool and then we covered it with foil and left it in the fridge. You can keep it there for five days but I doubt it will last so long because it’s delicious.
You can eat it with veggies, of course, serve it with roasted potatoes, salads… just about everything. We love it with a simple green salad with extra virgin olive oil and mustard dressing. The meat will have a powerful sweet touch, so in our opinion it’s better when combined with strong, savoury dressings.
This makes a great desk lunch because you can reheat it or eat it cold. But the best thing you can do with your leftovers? A sandwich, of course: Two slices of brown bread, two slices of Cheddar cheese, one slice of meat. Heat it slowly in a pan to a low to medium heat, turn around and heat a little bit more pressing with a wooden spatula… And you’ll have the most amazing sandwich. So, there you have: two recipes in just one post! We told you that the long hours in the oven were worth it!