Ingredients:
2kg of Pork Shoulder (rind on, bone out, scored but not rolled)
Spice Mix (whatever your preference - Fajita mix works perfectly well)
A few White Onions
Couple of heads of garlic
Method:
**do this the night before**
Take your pork shoulder and rub a very generous amount of the spice mix into all parts of the pork, rind and all (but try to not transfer the "goo" to the rind, keep the rind dry as possible), you have rubbed enough in when the meat feels dry'ish.
Put it on a dish and place in fridge overnight (uncovered if possible to stop the rind sweating - fridges are dry cold, low humidity)
**next day**
Take your pork out of the fridge a couple of hours before you are going to cook it (it will cook for 6 or 7 hours)
Crank up your oven as high as it will go (240degrees??)
Put the whole heads of garlic into the centre of the meat, roll it up and tie with string into a nice, neat "round".
Top, tail and half 2 or 3 onions and place in bottom of your roasting pan (use them like a trivet for the meat)
Pop the meat on top (rind side up) and slam it in the oven
STRAIGHT AWAY - turn the oven down to 130degrees - and walk away
Leave it cooking low and slow for at least 6 hours (if you can, baste it in it own juices every hour or so - if you can't, don't worry too much about it). half an hour from the end, take it out, strip of the rind (put this onto a tray and it will crisp up in the oven) and put back in the over (tun up the heat to 200 degrees, this will make a lot more of the fat run off and through.
Once its cooked, take it out, transfer to a big plate and cover with foil for an hour to let it rest.
Unstring and shred it up with a couple of forks - eat and enjoy (the next day, I recommend cooking up some sliced onion, bell pepper and chilli (to taste) along with the oven baked onions and garlic, mix in your fave BBQ sauce (I'm liking ReggaeReggae BBQ jerk), add the pork and mix all together - let it simmer for 20 minutes - this is the GREATEST thing to put in a wrap - TRY IT!
No comments:
Post a Comment