Slow-Cooked Italian Pork Shoulder
Slow-Cooked Italian Pork Shoulder



  • 2kg pork shoulder joint, bone removed
  • 2 tbsp olive oil
  • 12 whole garlic cloves
  • 8 bay leaves
  • 20 pitted black olives
  • 75ml red wine
  • 75ml balsamic vinegar
  • ½ nutmeg, grated
  • Unroll the pork joint and remove the skin and some of the excess fat. Re-roll and season thoroughly all over, then sear in the olive oil to brown all over. Remove from the pan, drain off the excess fat, and place in a casserole with all the remaining ingredients. Bring to the boil, then cover with a piece of baking paper and add the lid to the casserole - leaving it slightly ajar.
  • Cook on a low heat for 3 hours, turning the pork halfway through, until cooked and tender. Remove from the pan and rest for 15 mins, then slice and serve with steamed greens, new potatoes, and a good drizzle of the reduced pan juices.
3 hrs 30 mins
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box