Overnight Slow Roast Pork Joint
The idea for this recipe came from Jamie Oliver's "Cook With Jamie - My Guide to Making You a Better Cook" ISBN 0-718-14771-5 Amazon. His recipe is fine but the quantities are far too large as that would serve 12 people! I've reduced the quantities so the recipe should serve about 6 people and the ingredients are more easily available and affordable.
The original recipe used a bulb of fennel which was not available from any of our local suppliers, so as we try to only source local products, I picked some apples from our neighbour's tree and used those instead 😉.
| Overnight Slow Roast Pork Joint | |
|---|---|
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| Servings: | 8 |
| Calories per serving: | 799 |
| Ready in: | 9 hours, 25 minutes |
| Prep. time: | 25 minutes |
| Cook time: | 9 hours |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 10th December 2021 |
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Best recipe reviewGorgeous 5/5 I thought the best version was in the enchiladas |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon whole fennel seeds
- ½ teaspoon freshly ground black pepper
- 2 teaspoons of pink sea salt
- 3 apples, cored and roughly cut up, no need to peel
- 2 large carrots, peeled and sliced
- 2 large onions, peeled and sliced
- 1 whole bulb of garlic, separated into cloves which are then peeled and crushed under a knife
- Bunch of fresh thyme leaves
- 10 fresh sage leaves
- 2.2 kg boneless pork shoulder, rolled and tied
- 4 tablespoons olive oil
- half a bottle of white wine
- ½ pint of chicken stock
Mise en place
- Pre heat your oven to the highest setting - remember this is only for the first 15 minutes roasting.
Method
- Grind the fennel seeds and salt together in a spice mill or coffee grinder and set to one side.
- Add a good glug of olive oil to the base of a large roasting tray and layer all of the onions, garlic, herbs, spices and sliced vegetables in the tray.
- Carefully cut slashes in the pork skin using a Stanley knife. Massage the skin with a tablespoon or so of olive oil and then rub the fennel-salt into the cuts.
- Sit the pork on top of the vegetables and pop into your oven set to its highest setting for just 15 minutes. Don't forget to time this, you'll destroy a great pork joint if you don't turn it down in time!
- After 15 minutes, cover the joint with tin-foil, pour the half of the bottle of wine over the vegetables, reduce the heat to 120° C (250° F - gas ½) and cook for 4 hours
- After 4 hours, slice the skin and most of the fat from the joint and discard
- Cut the pork joint in half, lengthwise, turn over and cover with the vegetables to keep the meat moist, re-cover with tin-foil and slow-cook for a futher 4 hours at 120° C
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Cut in half and covered with the vegetables to keep moist
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Vegetables prepared with lots of garlic!
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Vegetables seasoned, ready for the pork shoulder
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Pork shoulder added, ready for the oven
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The book that inspired this cut-down version of Jamie's fabulous slow-roast pork recipe
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Pulled pork enchiladas ready to bake for 30 minutes
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Pulled pork enchiladas after baking
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Pulled pork enchiladas, served with Garlic chilli courgettes
Serving suggestions
We served this in multiple ways; first portions with roast potatoes, vegetables and gravy, second portion, after a little spicing up, as pulled pork in taco shells with sour cream and salad, and the final portions as Pulled Pork Enchiladas.
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