There is something deeply comforting in cooking a big batch of slowly braised meat. I’ve always wanted to make a slow roasted pork shoulder ever since coming across a recipe for this in my first ever proper cookbook – Jamie Oliver’s ‘Cook with Jamie.’ I never got to do it though since I never could find the proper cut of meat for it in Dublin. I did, however, slow roast a monster of a pork shoulder once during our time in France and knew it would be a winner whenever I tried it next.
I’m a big fan of slowly braised meats. We’ve always loved a slow roasted leg of lamb and have made it on numerous occasions. We’ve also always wanted to try out slow roasting other cuts of meat such as a pork shoulder but the limited availability of these cuts made it an impossible task.
Recently when we were in a supermarket, Peter chanced upon a whole pork shoulder sitting on the counter. After much debate, mainly because it was just after Christmas and everybody had their fill of roasts and comfort foods, and the not so daunting fact (!) that it weighed a whopping 6 kilos, we decided to go for it.