Roasted Pork Shoulder

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I recently read Nigella Lawson’s last cookbook, published in 2017, called At My Table.

It didn’t seem to grab me like her previous 87 books, or however many she’s churned out over the years, but then, after I was done, I realized how many recipes I bookmarked.

The recipes weren’t terribly fancy, but that’s not her style in the first place. And it seemed like half of the dishes were sprinkled with pomegranate seeds, like she’d been studying Ottolenghi’s cookbooks at the time of writing hers.

But again, I did bookmark a lot of recipes. And the first I wanted to make was her roasted pork shoulder. Why you may ask? It’s because when I cook with pork shoulder or butt, I’m usually making chile verde or pulled pork in the slow cooker. This pork shoulder is roasted in the oven.

To quote Ms. Lawson about her recipe: “As far as I’m concerned this is the easiest route to a lazy weekend feast.”

What I didn’t realize, was how challenging it would be to find a boneless, skin-on pork shoulder. I even called D’Artagnan and Lobel’s in New York City.

So I bought a de-boned pork shoulder (I even got resistance from the butcher for that request) and covered it on one wide with pork rind that I purchased from a different butcher.

Slow Roasted Pork Shoulder
With caramelized garlic and ginger

2 heads garlic
5.5 pounds boneless and skin-on pork shoulder
1 tablespoon grated ginger
2 tablespoons soy sauce
1 tablespoon raw unfiltered apple cider

Preheat the oven to 425 degrees F. Cut off the tops of the 2 heads of garlic, so that you can just see the cloves peeking through, and sit each scalped head of garlic, cut-side up, on a piece of foil large enough for you to be able to pull up the ends and scrunch them together to form a parcel.

Put both parcels in the hot oven and roast for 45 minutes, by which time the cloves will be soft and caramelized, then remove from the oven and leave to cool, still wrapped in their foil parcels – this could take up to 3 hours.

Then, 7 1/2 hours before you want to eat, take the pork out of the fridge for about an hour to get the chill off it, and preheat the oven to 300 degrees F.


While you wait, unwrap the two parcels of garlic, and squeeze the bulbs to push the sticky caramelized cloves out into a bowl. Add the ginger, soy, and vinegar and mix together.

Sit the pork, skin-side up, and spread the garlic and ginger paste into the pocket where the bone was. If there’s any residue left in the bowl, you can smear this gently around the sides, but make sure you don’t let any get on the skin.

I cut some of the pork skin I purchased to fit the top of the shoulder. You can see it under the pork. I used a few ties of string to secure it once the paste was inside the pork.

Pour some freshly-boiled water into the bottom of a roasting pan, just to cover the base by about 1/4 inch. Flip over the pork so that the skin is on top and roast in the oven for 5 hours. I brushed a little peanut oil over the pork skin.


After these 5 hours, gently baste the sides of the pork with the juices that have collected in the pan, then leave to roast for another hour.

Remove the roasting pan from the oven, and turn the oven up to 425 degrees F. Patiently spoon the juices into a wide-necked heatproof pitcher and return the pork to the hot oven for 30 minutes until the skin has turned crunchy.

Transfer the pork to a board. Spoon off the fat from top of the intense meaty juices in the pitcher; this should leave you with about 1 cup of the gingery and garlicky gravy. Check to see whether you need to reheat these juices and if you do, just warm them in a saucepan.


Remove the crisp skin and break into pieces. I cut a quite creative triangle for artistic plating.

Then carve, shred, or pull apart the meat, as wished. I sliced, and in this photo you can see the roasted garlic-ginger paste. There was a slight pinkishness to the roasted pork that didn’t show up in my other photos.

Transfer to a warmed dish and pour the meat juices over it, to serve.

The sauce is absolutely delicious. I wish there were more of it.

I was quite impressed with this slow roasted pork – tender and delicious. The next time, I won’t worry about skin, and the last 30 minutes at 425 degrees F won’t be necessary.


I also didn’t realize how much pork rind/skin shrinks, so I should have trimmed it much larger than I did, but it was still a fun experiment.

Red Wine Reduction

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A reduction is just that – a volume of liquid that is reduced by evaporation. The wonderful thing is that when a liquid, like wine, is reduced, it almost becomes like a syrup. So when you choose to make a reduction, you don’t need any flour like when you make a gravy. Reductions are velvety smooth.

I wanted to make a reduction to serve with the beef Wellington I made for a special dinner. With a reduction, there are so many choices, but I’ll share what I chose to do, plus mention some alternatives as well.

Red Wine Reduction

Skillet in which the 2 beef filets were seared, with leftover olive oil
1 tablespoon of butter
1/2 purple onion, finely chopped
3 cloves garlic, finely chopped
Beef broth, about 2 cups
Red wine, about 1 cup
1 teaspoon beef demi-glace

Heat up the skillet over medium heat. Add the butter to the oil in the skillet. Begin by sautéing the onions until they’re soft, about 4 minutes. Then add the garlic and cook them while stirring for almost a minute.

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Pour in the broth and wine. Let the liquid come to a boil, then turn down the heat so that the liquid just barely boils. I recommend that you keep a close eye on this process because you don’t want to lose the goodness that’s in the skillet by accident.
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After about 45 minutes or so, this is what’s left in the skillet. Magic!
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Add the demi-glace and stir it into the warm reduction. Remove the skillet from the stove and pour the reduction into a small serving bowl. The reduction can be reheated later in the microwave if you need to wait to use it.

There are a few options, like I mentioned. First, I had to choose between serving the reduction as is, or puréeing it. It would be a little thicker puréed, but still silky smooth, but I decided to leave it as is; I didn’t mind the texture.

Taste the reduction before you serve it, to make sure it’s to your liking. If you ever want a reduction made with red wine seasoned beyond salt and pepper, some dried thyme is lovely in it.

There are other options with the liquids used in reductions. Regarding the broth, home-made is best, but I unfortunately had none on hand. I thought about reducing the purchased broth by itself first, since they’re terribly watery, but I decided it would be fine added along with the wine. And it turned out fine since I probably lost about 3 cups of liquid during the reduction process.

Regarding alcohol, you can also use Madeira or dry sherry or Marsala in reductions. Even a little cognac adds some zing. You won’t get that explosive alcoholic flavor after the liquid reduces, so don’t worry about that. And if you don’t want a dark-colored reduction like I did for the beef, you could also choose a lighter-colored chicken stock and white wine instead. It will still make a richly flavored reduction.

Like I mentioned, I served this reduction along with the beef Wellington. I didn’t want to drizzle the sauce on the top of the pretty pastry, so I just placed some directly on the dinner plate. As the plate is also brown, it’s a bit hard to see! The reduction almost looks watery in the photograph, but it was fairly thick, actually.

reduction

Other ingredients can be used for the aromatics as well. Shallots, for one thing, and garlic is always optional. You could also add celery and carrot dice to this sauce as well. I’ve sometimes included a sun-dried tomato as well, one that’s stored in oil, not the dry kind, to add some flavor and texture to a reduction that is puréed.

note: When I first started making the reduction, I had it in my mind that I would be blending it up at the end, but I changed my mind. I would have preferred to have more finely chopped both the onions and garlic beforehand. But in the recipe I’ve listed finely-chopped onions, and diced garlic, which is what I should have done. That’s probably why the onion and garlic pieces look bigger – they are!