Jamie Oliver’s Overnight Slow-Roasted Pork
I was really intrigued by the idea of roasting meats after visiting my friend Crystal in London last year, who told me about “Sunday Roasts” that friends and families in London would hold almost every week. The idea of roasting a huge piece of meat and then eating it with your friends every Sunday? I wish people in the US would do that more. [If anyone in Chicago wants to do Sunday Roasts with me, let me know!] Anyways, I asked Crystal the other day for some recipe suggestions for a pork shoulder, and she recommended that I make a slow-roasted pork shoulder, recipe courtesy of Jamie Oliver.
Not going to say much except for the fact that this recipe was awesome. Probably the best pork shoulder I’ve had. I also used an 8 pound boneless pork shoulder instead. I also don’t have a pestle and mortar, so had to use whole fennel seeds. Generally, the preparation is pretty easy, and you can just leave it in the oven and let it roast for the requisite 10-12 hours. I started this at 8am in the morning, before my last final exam, and let it roast till about 6:30pm. Then I let it rest for the 30 minutes, took the sauce/wine combination and added the chicken stock to make the jus. Made some fried rice as a side, and also washed some romaine lettuce to wrap the pork in. All in all, perfectly seasoned with the spices and wine, but could use a bit more salt in the jus.Recipe courtesy of Jamie Oliver, taken from his cookbook “Cooking with Jamie“ OVERNIGHT SLOW-ROASTED PORK Serves 12 [The 8 pound pork shoulder easily serves 6-8 people]
2 tablespoons fennel seeds
1 tablespoon sea or rock salt
2 fennel bulbs, trimmed and roughly chopped
4 medium carrots, peeled and roughly chopped
3 onions peeled and roughly chopped
1 bulb of garlic, cloves unpeeled and roughly smashed
Bunch of fresh thyme
1 11–13 lb piece of pork shoulder on the bone, preferably free-range or organic, skin scored
750ml bottle of white wine [I used a cheap bottle of sauvignon blanc]
1 pint chicken or vegetable stock
Jamie says: “Pork that’s cooked this way gives you the most meltingly tender meat. This is the last job we do in the evening at the restaurant before we go home, so that when we get to work the next day we have the best roast pork to serve for lunch—you can do the same at home, as it’s incredibly easy. This recipe only works with a whole shoulder, so it’s an ideal dish to serve on Christmas Day when you have a lot of people around (as long as you remember to put it in the oven on Christmas Eve!). Ask your butcher to prepare you a shoulder roast from the whole shoulder as you would a shoulder of lamb.”
“P.S. This is a fantastic celebration meal, but before you go out and buy your meat, make sure you’ve got a pan—and an oven—that’s big enough.”
1. Preheat your oven to maximum.
2. Smash the fennel seeds with the salt in a pestle and mortar until fine.
3. Put the roughly chopped vegetables, garlic, and thyme sprigs into a large roasting pan.
4. Pat the pork shoulder with olive oil and sit it on top of the vegetables. Now massage all the smashed fennel seeds into the skin of the pork, making sure you push them right into all the scores to maximize the flavor.
5. Put the pork in your preheated oven for 20 to 30 minutes or until it’s beginning to color, then turn your oven down to 250°F and cook the pork for 9 to 12 hours, until the meat is soft and sticky and you can pull it apart easily with a fork.
6. Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.
7. Once the pork is out of the oven, let it rest for half an hour before removing it to a large board. I like to brush off any excess salt from the meat, then I mash up the veg in the pan using a potato masher. Add the stock to the roasting pan, put it on the heat and boil until you have a lovely intensely flavored gravy (you can thicken it with a little sieved flour if you like but I prefer mine light). The pork is great served with some good cranberry beans, braised greens, your roast veg mash and tasty sauce.