Super-Slow Roasted Pork Shoulder with Apples and Onion
·Season the meat
Wash the pork shoulder, pat it dry, then season it with your chosen spices, garlic, mustard and salt. If you like it saltier, use 3 teaspoons of salt; for a lighter hand, 2 will do.
Massage it in
It's best to mix all the spices together with the garlic, mustard and salt, then thoroughly massage the mixture into the meat on all sides. Feel free to let it rest in the fridge for a few hours, or even overnight.
Into the oven
The evening before lunch, put the shoulder into a roasting dish. Cover with the lid and add 1 dcl of water. Place in an oven preheated to 90°C. Roast overnight for 10 hours.
Finish roasting
In the morning, raise the temperature to 130°C and roast for a further 3 hours. Then remove the lid and continue roasting at 160°C until the meat takes on a nice colour, which takes roughly another hour. Baste the meat with the pan juices as you go, ideally every ten minutes.
Apples and onion
Once the meat looks like it's nearly done, prepare the apples with onion.
Sauté
Slice the onion into half-moons and cut the apples into slices. Heat some oil in a pan and fry the apples together with the onion until nicely golden.
Season to taste
Once soft and golden, splash them with a little balsamic vinegar (one teaspoon is enough), season with salt and add a teaspoon of sugar. Stir and let cook for another five minutes, until the sugar caramelises slightly. Serve alongside the meat.
Side dish
Potatoes, pearl barley or fresh bread all make an ideal side dish.