At a glance
You're looking at an overnight slow-roasting project that practically cooks itself while you sleep, then finishes the next day with a beautiful low-and-slow technique. The key is marinating the pork shoulder first and planning ahead, since you'll need to start the night before serving — but the payoff is incredibly tender, flavorful meat that pairs perfectly with a tangy red cabbage and prune side dish that comes together quickly.
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Marinating the meat
Clean and pat the pork dry, then rub it all over with pressed garlic. Season with freshly ground pepper and salt, and leave it to marinate in the fridge overnight — or even up to 24 hours.
For this step
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Roasting
Put the meat in to roast overnight, the day before serving. Add the onions, cut into eighths, and the thyme to the roasting dish.
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Temperatures
Roast at 90°C for about eight hours, in a covered roasting dish. The next day, raise the temperature to 120°C and continue roasting for another hour or two. At this temperature, open the dish occasionally and turn the meat. Towards the end of roasting, once the meat is beautifully tender, you can raise the temperature for the last half hour.
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