Celebrity Chef Adrian Richardson joined 4BC Breakfast with Peter Fegan to share his delicious recipe for a pot-roasted pork shoulder.

When cooked properly, shoulder of the pig is moist tender, sticky and tasty.

Richo buys the shoulder boned and rolled with the skin on, so that it can be cooked uncovered to crisp up.

Ingredients

• 1kg Pork Shoulder seasoned inside with salt, pepper, sage and thyme before cooking, tied with butchers twine.
• 6 Granny Smith apples
• 100 grams butter
• 1 bay leaf
• 2 whole cloves
• 1 stick cinnamon
• 4 cloves of garlic
• 1 medium onion, finely diced
• 3 tab thyme picked and roughly chopped
• ¼ cabbage, cut into rough 3 cm dice
• 2 medium carrots cut into 2 cm dice
• 1 stick celery, cut into 2 cm dice
• 1 cup apple cider vinegar
• 1 cup white wine
• 2 cups chicken stock
• 1 teaspoon fennel seed
• ½ cup roughly chopped parsley

Method

1. In an ovenproof dish or tray, heat over a medium flame; add butter and garlic onion and
2. thyme, and bay, sweat for 2 to three minutes.
3. Add onion, celery and carrot, clove and cinnamon and sweat for 3 to 4 min.
4. Add the liquid, and the pork shoulder skin side up.
5. Cover with a lid or foil and place in an oven at 150 degrees C for 1.5 hours.
6. (When the pork is cooked, the meat comes away easily with a fork.)
7. Turn the heat up to 200 degrees C and crisp the skin for 20 to 30 minutes ensuring that the liquid doesn’t boil dry (add a little water if the liquid evaporates).
8. Rest for 20 minutes before removing from pot, carving and serving.
9. Add the chopped parsley to the juices and vegetables and spoon over the cooked meat.
10. Serve with buttered new potatoes and crusty bread.

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Image: Facebook/Adrian Richardson

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