Overnight Slow-roasted Pork Recipe at MyDish

Overnight Slow-roasted Pork

3 stars based on 16 reviews Rate this Recipe

Method

  • 1. Preheat your oven to maximun.
  • 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 tray.
  • 4. Pat the pork shoulder with olive oil and sit it on top of the vegetables.
  • 5. Massage all the smashed fennel seeds into the skin of the pork making sure you push them right into the scores to maximise the flavour.
  • 6. Put the pork into your preheated oven for 20 - 30 minutes r until its beginning to colour
  • 7. turn the oven down to 120c/250f/gas 1/2 and cook the pork for 9 - 12 hours until the meat is soft and sticky and you can pull it apart easily with a fork.
  • 8. Tip all the wine into the roasting tray and let it cook for another hour to give you a perfect sauce.
  • 9. Once the pork is out of the oven, let it rest for half an hour before removing it to a large board.
  • 10. Mash up the veg using a potato masher
  • 11. If you like you can thicken the sause with a little flour.
  • 12. Serve with some borlotti beans, braised greens, your roast veg mash and tasty sauce.

    • Comments Add your comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • Sorry I should have added it to number 11!It should read :11. Add the stock to the roasting tin, put it on the heat and boild until you have a gravy. If you like you can thicken it with some flour.

      by karen507d on Mon Mar 29 2010   reply to this comment

    • WHEN DO YOU ADD THE CHICKEN STOCK ?

      by adophine on Sat Mar 6 2010   reply to this comment

    Ingredients

    • 2 tbsp Fennel Seeds
    • 1 tbsp Sea or Rock Salt
    • 2 bulbs Fennel Bulbs trimmed and roughly chopped
    • 3 Carrots peeled and roughly chopped
    • 3 Onions peeled and roughly chopped
    • 1 bulb Garlic unpeeled and smashed
    •  Fresh Thyme
    • 5 - 6 kg / 11 - 13 lb Pork shoulder on the bone
    •  olive oil
    • 1 bottle White Wine
    • 565ml / 1 pint Chicken or vegetable stock

    By Views 9172  Added Sat Sep 13 2008


    Great for a Dinner Party, just make sure you've got a tray big enough to fit it in!

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