Slow-roasted pork shoulder in a barbecue sauce

Slow-roasted pork shoulder in a barbecue sauce

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 onions
3 red chillies
5 garlic cloves
5 tablespoons olive oil
250ml tomato ketchup
1 teaspoon celery salt
250ml smoked barbecue sauce
125ml clear honey or maple syrup
125ml white wine vinegar
1-2 teaspoons tabasco or other hot sauce
1 pork shoulder roast, about 1.5 kg
salt
freshly ground black pepper
Sweet dill slaw, to serve
or soft white rolls, to serve

Method

  1. Halve, peel and finely dice the onions. Halve, deseed and finely dice the chillies. Peel and crush the garlic.
  2. Heat 3 tablespoons of the olive oil in a saucepan over a low heat, add the onions, cover and sweat until soft and translucent. Add the chillies and garlic and cook for 1–2 minutes, then add the ketchup, celery salt, barbecue sauce, honey, wine vinegar, Tabasco and ½ teaspoon ground black pepper, and simmer for 10–15 minutes.
  3. Meanwhile, heat the oven to 150ºC.
  4. Remove the skin and fat from the pork. Heat the remaining 2 tablespoons olive oil in a large frying pan over a medium heat, season the pork, add to the pan and brown it evenly all over.
  5. Place the pork in a large roasting tin and pour over the sauce. Cover the pork and tin with foil and roast in the oven for 5–6 hours until the meat is very tender and can be easily shredded. Baste the pork occasionally and turn it halfway through cooking.
  6. Remove the pork to a board. Strain the sauce into a bowl and skim off any fat, then transfer to a saucepan. Taste and reduce to intensify the flavour and develop a syrupy consistency.
  7. Shred the pork, using 2 forks, and place back in the sauce to reheat gently and for the sauce to coat it evenly. Serve with sweet dill slaw or in soft white rolls.

Note

  • The pork shoulder can be marinated in the sauce before roasting. Put the pork into a large bowl. Prepare the sauce, allow to cool, then pour over the meat and turn to coat. Cover and leave to marinate in the fridge for up to 24 hours. When ready to cook, simply transfer the meat and sauce to a roasting tin and roast as above. (There is no need to brown the meat first.)

Variations

  • Slow-roasted pork with citrus and coriander: Juice 3 oranges and 2 limes and put the juice in a blender. Peel and chop 5 garlic cloves and add to the blender with the leaves of ½ bunch of oregano and ½ bunch of coriander. Add 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon ground cumin, ½ teaspoon ground black pepper and ½ teaspoon salt. Add 20 ml cider vinegar and 50 ml olive oil. Blend until smooth. Put the skinned pork roast in a bowl, pour over the marinade and leave to marinate in the fridge for at least 2–3 hours, or preferably overnight. Transfer the pork and marinade to a roasting tin, cover with foil and roast in an oven preheated to 150ºC for 5–6 hours until very tender. Rest the pork and reduce the tin juices and marinade until the flavour has intensified a little. Pull the pork apart with 2 forks and pour over the reduced pan juices and marinade. Garnish with coriander sprigs and lime wedges. Also good with sweet dill slaw.

    Barbecue roast pork tenderloin: To serve 2, use a 350 g pork tenderloin rather than pork shoulder, and about a quarter of the barbecue sauce ingredients. Quickly brown the tenderloin, then wrap in foil with the sauce and bake in the oven for 60–75 minutes. Serve as above.
Tags:
Leiths School of food and wine
cookery course
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