Slow-cooked pork shoulder
- 2kg boneless pork shoulder joint
- 2 tbsp olive oil
- 12 unpeeled garlic cloves
- 8 fresh bay leaves
- about 20 pitted black olives
- 75ml Taste the Difference Primitivo red wine, or other full-bodied red
- 75ml good-quality balsamic vinegar
- ½ whole nutmeg, grated
Step by step
- Unroll the pork shoulder joint and remove the skin and some of the fat. Re-roll and season well on all sides. Heat the olive oil in a large heavy-based casserole that will easily accommodate the pork. Sear on a high heat until very well browned all over. Remove from the pan and drain off the excess fat.
- Return the pork to the casserole and add in all of the remaining ingredients. Once the liquid is bubbling, cover the pork with a piece of crumpled baking paper and add the lid, leaving it slightly ajar. Cook on a low heat on the hob for 2½-3 hours, turning the pork halfway through, or until a carving fork stabbed into the meat can easily be removed. The liquid should reduce to about half a cupful, or 125ml. If it remains too juicy just remove the lid for a while to aid reduction, or if it reduces too fast then add a little water.
- Slice the pork to serve, spooning over the cooking juices. Serve with greens and sauté potatoes.