7 Hour Pork

As the name suggests this is a slow method of cooking a tough meat. The cooking temperature of 90°C ensures that the meat remains moist. It works just as well for beef and venison, just use red wine instead of the cider. For presentation try to use a single joint, but large chunks will also be just as good. Do remember that you need to start preparation the day before and of course start cooking early enough in the day so that you can get the full 7 hours cooking time in before serving.

Serves 4

Ingredients

1kg pork shoulder
3 onions
3 carrots
2 bay leaves
6 cloves Garlic
3 sprigs fresh thyme
1ltr dry cider or apple juice
1tbsp olive oil
salt & pepper

Method

Day 1

Peel and roughly chop the onions, carrots and garlic, place in a large casserole. Add the pork, bay leaves and thyme and then pour in the cider or apple juice.

Leave to marinate overnight.

Day 2

Remove the meat and dry it off. Heat the oil in a pan and sear the meat all over so that it becomes golden brown.

Put the meat back in the casserole, cover with a lid and put in the oven at 90°C.

Leave for 7 hours.

Test the meat, it should be soft and yield to the touch, if not put back in the oven for a further hour. When cooked, remove the meat from the casserole and keep warm.

Remove the stalks of thyme (the leaves should have come off in the sauce) and the bay leaves. Puree the marinade until smooth, adjust the seasoning with salt and pepper and if a little sweet add either a small amount of lemon juice or vinegar.

Carve the meat and cover with the puree to serve.