How to slow cook pork

Pork shoulder with bubble and squeak

How to slow cook pork

by Great British Chefs8 December 2014

How to slow cook pork

Slow cooking is ideal for getting the most out of tougher cuts of meat. Cooking on a low heat over a long period of time and submerged in a liquid results in succulent meat with rich flavours. Pork is perfect for slow cooking on account of its unctuous and tender flesh. Here we give a recipe for slow-cooked pork shoulder.





Preheat the oven to 200°C/gas mark 6
Place the pork in a large, heavy-bottomed roasting dish. Pour in enough 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 or tightly fitted tin foil. Cook for 2 hours until tender
Once ready, remove the pork from the tray and set aside. Pour the cooking liquor into a saucepan, place over a medium heat and bring to the boil. Skim away any scum that rises to the surface then strain and set aside to serve with the pork
The pork can now be sliced or pulled apart with 2 forks and served with a ladle of the cooking liquor


Try flavouring the cooking liquor with chinese five spice, ginger and chilli for an Asian twist or for a more Caribbean feel, add Scotch bonnet chillies, cinnamon and allspice.

The water can be replaced by chicken stock or wine for additional flavour.

Serving suggestions

Josh Eggleton serves his slowed-cooked pork shoulder with bubble and squeak while Marcello Tully slow cooks many different cuts of pork in his Brazilian Feijoada.

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