I’d been wanting to try some really slow cooking for a while now, it is so great for winter, not only does it produce scrummy warming dishes but the oven heats the flat all night as well! We bought a really nice piece of outdoor reared pork from the butchers on Saturday morning, put it in the oven at about 10pm and left it until the morning, I thought I’d wake to check it but insomnia wasn’t playing last night so it had about 9 hours in the oven in the end!
The pork was seasoned with jerk seasoning, to try and stretch out the mini November-summer we’re having at the moment (T-shirt weather??! Crazy times). Our jerk seasoning is a secret recipe from Tom’s Jamaican grandmother and is dry, which apparently is hard to buy in the UK in the main supermarkets. If you can’t find it, the wet stuff (like reggae reggae) would work as well.
Overnight Jerk Pork Shoulder – Serves 2 (with leftovers)
- 1.5kg pork shoulder
- 1 tbsp dry jerk seasoning
- 1 tbsp olive oil
- The juice of one lemon
Score the pork skin quite deeply (get the butcher to!) and rub it all over with a mix of the seasoning and oil. Leave to marinate if you want (I forgot, and it still turned out well). Place inside a crock pot, or Le Creuset casserole.
Heat the oven as hot as it will go and blast the meat for 20 minutes with the lid off. Put the lid of on and turn the oven down to very low (around 110 degrees c). Leave for at least 6 hours, over night is good.
Once cooked, leave to cool and then pull the pork apart with two forks, it really does fall apart. Cut off the fat and cook in a hot oven for the crackling 🙂
Pork goes so well with apples, but I didn’t fancy a traditional apple sauce with this dish. At our wedding reception we’d had our hog roast with loads of really nice home made coleslaw which was amazing. I thought an appley twist on this would be great.
Spicy Apple Coleslaw
- 1 carrot
- 1 apple
- Half a small white cabbage
- The flesh of 1 red chilli
- The juice of half a lemon
- Olive oil
- Creme fraiche
Chop or grate the veggies and mix with the lemon juice, a good swirl of oil and a couple of tablespoons of creme fraiche. Combine until everything is well mixed.
Reheat the pork and serve with the coleslaw with bread rolls or flatbreads. Tom made some of these Jamie ones which were really good.
Also this week: Dinner at Wahaca, my actual fave restaurant ever – the pork pibil is crazy good. Finally satisfying my Chelsea bun cravings at Fitzbillies, which is looking great after reopening this summer.