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