Slow-cooked pork shoulder with lemon and winter herbs
30 minutes prep.
5 hours cooking
- 2 onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 1/2 tbs finely chopped preserved lemon rind
- 1/2 bunch rosemary, leaves picked, finely chopped
- 1/2 bunch thyme, leaves picked, finely chopped
- 1/2 bunch oregano, leaves picked, finely chopped
- 1/2 cup (125ml) olive oil
- 2.5kg boneless, skinless pork shoulder
- 1kg baby kipfler potatoes, scrubbed
- 2 cups (500ml) chicken stock
- Watercress, to serve
Winter herb dressing
- 1/4 bunch parsley, leaves picked, finely chopped
- 1/4 bunch oregano, leaves picked, finely chopped
- 1/4 bunch tarragon, leaves picked, finely chopped
- Finely grated zest and juice of 1 lemon
- 1/3 cup (80ml) olive oil
- Preheat the oven to 150°c.
- Combine, onion, garlic, lemon rind, herbs and 1/4 cup (60ml) oil in a bowl with 1 tsp each salt flakes and cracked black pepper. Set aside.
- Heat remaining 1/4 cup (60ml) oil in a large heavy-based casserole with a lid over high heat. Season pork and add to casserole.
- Cook, turning, for 15-20 minutes or until evenly browned. Remove pork and line casserole base with potatoes. Return pork to casserole on top of potatoes and spread onion mixture around the pork.
- Add stock and bring to the boil, then cover and transfer to the oven.
- Cook for 3 hours or until pork is very tender.
- Increase oven temperature to 220°C and cook, uncovered, for 30-40 minutes or until pork is golden.
- Meanwhile, for the winter herb dressing, place all the ingredients in a small food processor and whiz until well combined.
- Transfer the pork to a serving platter and drizzle over some of the cooking juices and a little of the winter herb dressing.
- Serve with watercress, kipfler potato and onion mixture, and the remaining dressing.