Slow-cooked pork shoulder
Serves: 6-8
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Slow-cooked pork shoulder
There’s no better way to get ahead than to pop a pork shoulder into a casserole along with some Italian flavourings and let the oven do all the work for you
Serves: 6-8
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
315Kcal
Fat
13gr
Saturates
3gr
Carbs
5gr
Sugars
3gr
Fibre
0gr
Protein
40gr
Salt
0.6gr
Stevie Parle
Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and now has two Pastaio restaurants in London: one at Westfield in Shepherd’s Bush and one in Soho
See more of Stevie Parle’s recipes
Stevie Parle
Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and now has two Pastaio restaurants in London: one at Westfield in Shepherd’s Bush and one in Soho
See more of Stevie Parle’s recipes
Ingredients
- 2kg boneless pork shoulder joint
- 2 tbsp olive oil
- 12 unpeeled garlic cloves
- 8 fresh bay leaves
- about 20 pitted black olives
- 75ml Taste the Difference Primitivo red wine, or other full-bodied red
- 75ml good-quality balsamic vinegar
- ½ whole nutmeg, grated
Step by step
- Unroll the pork shoulder joint and remove the skin and some of the fat. Re-roll and season well on all sides. Heat the olive oil in a large heavy-based casserole that will easily accommodate the pork. Sear on a high heat until very well browned all over. Remove from the pan and drain off the excess fat.
- Return the pork to the casserole and add in all of the remaining ingredients. Once the liquid is bubbling, cover the pork with a piece of crumpled baking paper and add the lid, leaving it slightly ajar. Cook on a low heat on the hob for 2½-3 hours, turning the pork halfway through, or until a carving fork stabbed into the meat can easily be removed. The liquid should reduce to about half a cupful, or 125ml. If it remains too juicy just remove the lid for a while to aid reduction, or if it reduces too fast then add a little water.
- Slice the pork to serve, spooning over the cooking juices. Serve with greens and sauté potatoes.
