Pork shoulder with bubble and squeak
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Shredded, slow cooked pork shoulder recipe 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.
First published in 2015
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Ingredients
Metric
Imperial
Shoulder of pork
- 800g of pork shoulder, de-boned and scored
- 2 red onions, cut into quarters
- 1 carrot
- 1 celery stick
- 1 sprig of thyme
- 200ml of white wine
- 1000ml of water
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
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 carrot
- 1 celery stick
- 1 sprig of thyme
- 200ml of white wine
- 1000ml of water
3
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
4
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
6
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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