A hearty and flavoursome meal for the whole family
Ingredients (makes 1 roast)
- 1 Pork shoulder, excess fat trimmed ( take note of weight of meat as this will depend on the cooking time )
- 10-12 sprigs Rosemary
- !0-12 Sprigs Fresh oregano
- 10-12 sprigs thyme
- salt and pepper
- red wine
- 2 cloves garlic, peeled an sliced into thick slices
Method
- After trimming away excess fat , tie meat tightly with string, this will help it hold together during cooking
- Poke herbs evenly under the string all over. Make small slits evenly around meat and insert garlic slices into the slits
- when room temperature, season well with salt and pepper and fry in a little oil on all sides until browned .
- Pour in enough water and wine ( half and half) to go half way up the sides of the meat
- Cover and cook over med. heat approx. 30 minutes per 500g
- To test if meat is cooked , it will slide off of a fork that is inserted into it
- Tip off some of the liquid and make a gravy with the remaining juices.Place the liquid over a med heat, sprinkle plain flour over hot juices , whisking constantly until thickened slightly
Notes
This cut of meat is so tender and the herbs really add a flavor boost. Serve with roast veggies of choice.
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