This pork dish is traditionally a barbecued joint, which becomes so meltingly tender you can pull it apart with a fork. Here it is slow-cooked and served with a crunchy salad.
- 1.9kg shoulder of pork off the bone (about 2.1kg on the bone), rind scored
- Salt and freshly ground black pepper
FOR THE RUB:
- 2 tablespoons olive oil
- 2 tablespoons runny honey
- 1 tablespoon pomegranate molasses
- 1 tablespoon fennel seeds
- 1 tablespoon paprika
- 1 garlic clove, crushed
- 2 onions, thickly sliced
FOR THE SPICED CARROT & FENNEL SALAD:
- 2 heads fennel, outer layer removed and trimmed
- 550g carrots, peeled and ends cut off
- 125g radishes, trimmed and finely sliced
- 1 red chilli, deseeded and finely chopped
- 2 teaspoons black onion seeds
- 2 tablespoons grainy mustard
- 3 teaspoons white-wine vinegar
- 1 teaspoon caster sugar
- 3 tablespoons cold-pressed rapeseed oil
- Roast potato wedges and sour cream
- Remove the crackling rind and rub the meat with a little salt and pepper. Mix together the remaining rub ingredients except the onions and spread over the meat. Cover and chill, preferably overnight, keeping the rind separate.
- Bring the meat to room temperature about 30-40 minutes before cooking. Heat the oven to 150°C/fan oven 130°C/mark 2. Lay the onions in a roasting tin and place the pork on top. Pour in 300ml water. Cover the meat with the crackling rind and cover the tin with aluminium foil. Cook for 4 hours.
- For the salad, finely slice the fennel and carrots on a mandoline or coarsely grate if you do not have one. Mix together in a bowl and stir in the radishes, chilli and onion seeds. In a small bowl whisk together the mustard, vinegar, sugar and oil. Pour over the vegetables and mix well. Season with salt and freshly ground black pepper.
- When the meat has had 4 hours’ cooking, remove from the oven. Heat the grill to high. Lift off the crackling, place on a baking tray and cook under the grill for about 5 minutes until puffed and crispy. Remove and break into pieces to serve as a snack or with the pork. Place the pork on a serving plate and pull the meat into ribbons. Serve with the salad and potato wedges with sour cream.
To drink: full-bodied, fruity whites will match this pork and its accompanying salad, but Castello di Luzzano Vena Rossa Gutturnio 2011, £8.95, The Wine Society is also a good choice, as is El Mago Organic Garnacha 2011from Spain, £9.75, Great Western Wine. Wine details correct at original magazine publication date.
From the July 2013 issue of House & Garden. Recipe by Caroline Barty; photograph by Stuart Pitkin; food preparation & styling by Louisa Carter; wine recommendations by Joanna Simon; table styling by Alexander Breeze.
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Source: [House and Garden]