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Otway Pork’s Easy Slow-Cooked Pork Shoulder: Recipe

Otway Pork's Easy Slow-Cooked Pork Shoulder. Image supplied

Looking for the ultimate winter warmer that’s just as delicious as it is easy?

You’ve come to the right place.

When it comes to cooking something truly delicious, it’s important to use the right ingredients.For this recipe, that’s Australian owned and operated Otway Pork who are proud to be one of Australia’s largest outdoor pork producers. Offering an array of fresh pork cuts including bacon, traditional leg hams, sausages, fillets, shoulder, cutlets and scotch roasts to name a few; when it comes to pork, no one does it better than Otway Pork.

Free from added growth hormones, Otway Pork own and manage their unique paddock to plate system ensuring that every step of the process – even through to the retail – is conducted by their group of leading agricultural experts.

Partnering with Australian cook and author, Justine Schofield, Otway Pork’s Slow-Cooked Pork Shoulder recipe is oozing with a bewitching combination of spices and herbs that are sure to ignite your passion back into winter warmer cooking. So whether you’re looking to host your next dinner party with friends or you want to switch up your Sunday roast with something more spectacular, Otway Pork’s Slow-Cooked Pork Shoulder will have your guests coming back for seconds.


Cooking Time: 4 hours | Difficulty: Medium | Servings: 4


INGREDIENTS

2.5kg Otway Pork shoulder
2 onions, thinly sliced
4 garlic cloves, thinly sliced
1 1⁄2 tbsp fresh lemon zest
1⁄2 bunch rosemary, leaves picked, finely chopped
1⁄2 bunch thyme, leaves picked, finely chopped
1⁄2 bunch oregano, leaves picked, finely chopped
1 tsp salt flakes
1 tsp cracked black pepper
1⁄2 cup (125ml) olive oil
800g baby kipfler potatoes, scrubbed
2 cups (500mL) chicken stock

METHOD

1. Preheat the oven to 150°C.

2. In a bowl, combine onion, garlic, lemon zest, rosemary, thyme, oregano and 1/4 cup (60mL) oil with 1 teaspoon of salt flakes and cracked black pepper. Set aside.

3. Heat remaining 1/4 cup (60mL) oil in a large heavy-based casserole with a lid over high heat. Season the pork and add to the casserole. Cook, turning, for 15-20 minutes or until evenly browned. Remove the pork and line the casserole base with potatoes.

4. Next, return the seared pork to the casserole on top of potatoes and spread onion mixture around the pork. Add stock and bring to the boil, then cover and transfer to the oven. Cook for 3 hours or until pork is very tender.

5. Increase the oven temperature to 220°C and cook, uncovered, for 30-40 minutes or until pork is golden.

6. Transfer the pork to a serving platter and drizzle over some of the cooking juices. Serve with a mixed green leaf salad, kipfler potato and onion mixture.

If there’s room for dessert (there always is), why not try making our Plum Tarte Tatin recipe – it only takes 20 minutes to make! Or, if you’re looking for a delicious red wine to pair to your next dinner party, we’ve found 10 Australian red wines that are perfect for winter!

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