Slow-Cooked Pork Shoulder
The past few days have been freezing, and yesterday’s snow forecast didn’t disappoint. By evening, fluffy snowflakes were swirling outside my window, blanketing everything in a soft, white layer. There’s something magical about watching the snow fall, don’t you think? It brought a wave of excitement, even as I stayed cosy inside my well-insulated home. We didn’t even need to turn on the heating – snug and warm, just how I like it.
Craving Comfort Food 🍽️
Snowy weather always gets me in the mood for comfort food – the kind that warms you up from the inside out. I’m a huge fan of one-pot and one-pan meals. Not just because they’re easy to prepare (though that’s a lovely bonus), but because they’re always packed with flavour. Plus, cooking a big batch means there’s plenty to enjoy over the next few days, and let’s be honest, comfort food always tastes even better the next day!
The Perfect Slow-Cooked Pork Dish 🐖
A few days ago, a lovely reader of my blog asked for some simple pork recipes. That’s when I knew I had to share one of my favourites – a slow-cooked pork shoulder dish that’s as easy as it is delicious. The secret? Using fragrant herbs like bay, thyme, and tarragon to infuse the meat with irresistible flavours.
Why Pork Shoulder? 🍖
I adore using pork shoulder for slow-cooked dishes. It’s not only affordable but also incredibly tender when cooked slowly. After about 1 to 1.5 hours of gentle simmering, the pork becomes so soft it practically melts in your mouth. The meat falls apart beautifully, soaking up all the rich flavours from the herbs and other ingredients.
A Burst of Flavour 🌿
This slow-cooked pork is a true explosion of flavours. The long, slow braising process lets all the ingredients blend perfectly, creating a dish that’s comforting, hearty, and utterly satisfying. It’s the perfect meal for snowy days when all you want is something warm and delicious to keep you cosy.
So, if you’re looking for a simple yet flavour-packed dish to try, this slow-cooked pork recipe is just the thing. Trust me, it’ll become a favourite in no time!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4-6 persons
Ingredients:
1 tbsp olive oil
800g pork shoulder, cut into chunks
1 onion, peeled and roughly chopped
5-6 garlic, peeled and keep whole
150ml white wine
2 potatoes, peeled and cut into cubes
4-5 carrots, peeled and cut into cubes
a small handful of thyme
2 bay leaves
450ml chicken stock or water
300g chestnut mushrooms, quartered
a big handful of tarragon, chopped
150ml double cream
salt and pepper to taste
Method:
1. Put the olive oil in a pot over medium high heat. Add the pork and cook for 5-6 minutes until brown. Add the garlic and onion, cook for about 2 minutes until they are fragrant and soft. Add the white wine and let the alcohol evaporates. Stir well.
2. Add the potatoes, carrots, thyme and bay leaves. Stir to combine and cook for about 5 minutes. Add the chicken stock. Bring it to the boil for a few seconds. Lower the heat, put the lid on and cook for 1 – 1.5 hours or until the meat start to fall apart. Skim off any scums from time to time.
3. 30 minutes before the end of the cooking time, add the chestnut mushrooms, tarragon and season with salt and pepper. Add the double cream, stir and continue to cook until the end of the cooking time. Serve warm with some crusty bread, rice or pasta.
