McCrackens Slow Roasted Pork Shoulder

McCrackens Slow Roasted Pork Shoulder

This was one of the first recipes I used McCrackens in and it certainly wasn’t the last. It’s what got me hooked into cooking with McCrackens using a variety of meat and fish.

It produced one of the most mouth wateringly succulent cuts of pork I’ve had.

Prep time: 30 minutes Serves: 6-8

Ingredients

• 2.7kg boned Pork shoulder (preferably from your local butchers)
• 1 500ml bottle of McCrackens Gold
• 250ml vegetable stock
• 3 medium onions (chopped)
• 2 granny smith apples (cubed)
• 2 medium carrots (sliced)
• 1 teaspoon of mustard powder
• 2 pieces of star anise
• 2 bay leaves
• 50g butter
• 1 Tablespoon extra-virgin olive oil

For the gravy:

• 1 tablespoon apple sauce
• ½ teaspoon Dijon Mustard
• 2 teaspoons corn flour

Method:

1. Leave your pork out of the fridge for 1 hour before starting.
2. Heat the oven to 150 degrees
3. Heat a thick bottomed pan and add the oil and butter
4. Score the pork and generously season with seasalt
5. Place pork shoulder fat side down and brown all sides
6. Move the pork to a suitable roasting tray (with lid) and add the stock, McCrackens Gold, onions, carrots, mustard powder, star anise and bay leaves.
7. Roast for 5 ½ hours before removing the lid and placing back into the oven to roast for a further 1 ½ hours.
8. Remove the pork shoulder from oven and dispose of the Star Anise and bay leaves.
9. Place the pork on a resting tray let it rest for 30 minutes.
10. Drain juices and place in a suitable pan.
11. Add the apple sauce, Dijon mustard and corn flour over a medium heat until thickened.
12. Add the carrots, onions and apples from the pan you cooked the pork shoulder in and mix.
13. Serve pork with a large dollop of creamy mash and tasty gravy.
14. Top it all off with a glass of McCrackens Gold.
15. Enjoy!