Shredded, slow cooked pork shoulder is served up in bowls with bubble and squeak in this comforting pork shoulder recipe from Josh Eggleton. If you do not have leftover bubble and squeak, simply boil potatoes, parsnips, carrots and swede together until soft and blanch the cabbage and leeks in salted water for 4 minutes.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Preheat the oven to 200°C/gas mark 6
Place the pork in a large, heavy-based roasting dish. Pour in the water to reach halfway up the pork and add the rest of the ingredients. Place in the oven for 20 minutes, then turn the oven down to 110°C/gas mark 1/4 and cover with a lid. Cook for 2 hours until tender
800g of pork shoulder, de-boned and scored
2 red onions, cut into quarters
1 celery stick
1 sprig of thyme
200ml of white wine
1000ml of water
Once ready, remove the pork from the pot and set aside. Place the saucepan with the cooking liquor over the heat and skim away any scum that rises to the surface. Strain the liquor and set aside to serve with the pork
Meanwhile, make the bubble and squeak. Melt the butter in a frying pan over a medium heat. Add the shallots and sweat until soft, then add the rest of the cooked leftover vegetables. Heat through and stir to form a rustic mash
2 shallots, sliced
400g of potato
1 savoy cabbage
30g of butter
Increase the heat and continue to cook, stirring occasionally to brown the mixture. Remove from the heat and season to taste. Top with the cheese and finish off in an oven set t 180°C/gas mark 4 until golden brown
60g of cheddar, grated
While the pork is still hot, use 2 forks to roughly shred the meat as this will help it take on the cooking juices when served. Divide the pork between 4 large bowls with the bubble and squeak and a good ladle of the cooking liquor
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