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Cooking
Extra Slow-Roasted Pork Shoulder with Apples and Onions
· 4 servings
Season the meat
Wash the pork shoulder and 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 milder taste, 2 teaspoons is enough.
Rub it in
For best results, mix all the spices together with the garlic, mustard and salt, then rub the mixture thoroughly into the meat on all sides. Let it rest in the fridge for a few hours, or ideally overnight.
Start roasting
The evening before you plan to serve the meat, place the shoulder in a roasting pan. Cover with a lid and add 1 dl of water. Put it into an oven preheated to 90°C and roast overnight for 10 hours.
Finish roasting
In the morning, raise the oven temperature to 130°C and roast for a further 3 hours. Then remove the lid and continue roasting at 160°C until the meat develops a nice colour, which takes about another hour. Baste the meat with its own juices regularly, roughly every ten minutes.
Apples and onions
Once the meat looks like it's nearly done, prepare the apples and onions.
Sauté them
Slice the onion into half-moons and cut the apples into slices. Heat 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 lightly caramelises. Serve alongside the meat.
Side dish
Potatoes, pearl barley or fresh bread all make a great side dish.