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Slow cooked marinated pork shoulder

Method

  • One day before serving, put the red wine, olive oil, fennel and cumin seeds, bay leaves, mint, thyme, carrots, leek, celery, tomatoes and garlic in a large heavy-bottomed baking tray. Set aside.
  • Heat a thin layer of vegie oil in a large heavy-bottomed pan until almost smoking and saute the pork until dark brown all over. Then transfer to the oven tray, cover with foil and marinate for at least 24 hours, turning now and again.
  • When ready, preheat the oven to 150°-160°C fan forced (170°-180°C normal).
  • Remove the pork from the marinade and place the roasting dish over a high heat. Add the stock, bring to the boil and then add the pork. Turn it over a couple of times, cover with foil again and cook in the oven for about 3 hours, turning occasionally.
  • Then remove the pork and strain the cooking juices into a pot. If needed, reduce to a sauce consistency and check for seasoning.
  • Allow the pork to rest for about 10 mins, before slicing and serving with your favourite potato dish and steamed greens.

Ingredients

  • 1 bottle red wine
  • 1 cup olive oil
  • 1 tspn fennel seeds
  • 1 tspn cumin seeds
  • 3 bay leaves
  • ½ bunch fresh mint, chopped
  • 3 fresh thyme sprigs
  • 2 medium carrots, sliced
  • 1 leek, sliced
  • 4 celery stalks, sliced
  • 4 large ripe, red tomatoes, quartered
  • 6 garlic cloves, crushed
  • vegetable oil
  • 3 kg boned & rolled pork shoulder
  • 1½ cups beef stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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