Slow-Cooked Pork Shoulder with Roasted Capsicum
Serves 8 people
Pork shoulder is a large piece of meat and is usually divided into two (or even three) for retail, each around 1.2-1.5kg. The top part (known as the butt) is best for slow cooking, while the lower shoulder section absorbs flavours beautifully. Shoulder must always be slow-cooked in one form or another into order to convert tough fibres into tender and juicy meat.
- •1.2kg boneless pork shoulder, rolled
- •sea salt flakes and freshly-ground black pepper
- •2 cups chopped vegetables (onion, celery, leek)
- •8 cloves garlic, crushed
- •1½ cups roasted capsicums, sliced
- •1 litre beef stock
- 1.Untie pork shoulder and use a sharp knife to cut into large chunks. Season generously with salt and pepper.
- 2.Fry the pork pieces in a large heavy-based lidded saucepan over a high heat for 5 minutes, until browned.
- 3.Add the vegetables and garlic, then cook for 3 more minutes. Mix in the capsicums and stock, then top up with water to cover. If using a slow-cooker, transfer at this stage to cooking insert. Fit the lid, then simmer with the lid slightly ajar for 3 hours, until the pork is tender. If using a slow-cooker, cook on low heat for 6-8 hours. Skim excess oil from surface before serving.