Recipe: Slow, slow, slow cooked pork

Rating: 4.7 stars based on 1439 reviews

Takes about 6 hours from starting preparation to eating.


  • 20 fresh sage leaves
  • 3 fresh thyme sprigs, leaves only
  • 3 fresh rosemary sprigs, leaves only
  • 2 garlic cloves, coarsely chopped
  • 1 1/2 teaspoons medium-coarse sea salt
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1 (3 3/4- to 4-pound) boneless pork shoulder (with skin, not tied)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white or red wine


  • Heat oven to Gas mark 7.
  • Finely chop sage, thyme, rosemary and garlic together.
  • Place mixture in a mortar; add salt, pepper and olive oil and grind together well.
  • With a sharp knife, score pork skin in a crosshatch diamond pattern, making 3mm deep cuts 10mm apart.
  • With a paring knife, make about 10 incisions (about 1/2 inch deep) all over the pork and stuff with about 1/3 of the herb mixture.
  • Tie pork into a compact roast with kitchen twine, brush oil over skin and rub all over with remaining herb mixture.
  • Set pork skin side up in a roasting pan.
  • Roast for 15 minutes .
  • Turn oven down to Gas Mark One and roast for 3 and a half hours.
  • Pour wine over pork and baste with wine and accumulated juices.
  • qContinue roasting, basting every 15 minutes, until skin is well browned and the meat is spoon-tender, about 90 minutes more.
  • If needed turn the heat up to Gas Mark 7 for last 30 minutes to crisp the crackling.
  • Remove from oven and let meat rest 15 minutes before slicing and serving.
  • Posted from my android device using Joomla Admin Mobile!
  • Posted from my android device using Joomla Admin Mobile!


This template modified by (c) Adrian Teakdesk.