Smoky Pork Shoulder With Hardy Herbs
Ysgwydd Porc Mwg gyda Pherlysiau Cadarn
A delicious dinner. The smoked water lends a distinctive savouriness to the meat here.
Ingredients
- 1 piece of fatty pork shoulder weighing around 1.5kg
- 2 small onions, skin on, sliced in half
- A generous selected of hard herbs such as sage, thyme, rosemary and bay
- 4 cloves of garlic, skin on, sliced in half
- 2 tbsp Oak Smoked Water
- Pure sea salt smoked over oak
- Extra virgin olive oil
- Freshly ground black pepper
Method
- Preheat oven to 220°C
- Drizzle the pork with the olive oil and season generously with smoked salt and pepper, place in a deep baking dish (the meat should fit fairly snugly) and roast uncovered for 35 minutes or until golden and caramelised.
- Removed from the oven and add the onions, garlic and herbs
- to the tray and fill halfway up with water, including smoked water. Cover with
- aluminium foil and return to the oven, taking down the temperature to 150.
- Continue to roast for 3 hours, checking occasionally that the liquid isn’t
- boiling dry, if it is just add a little more water.
- Check the meat is tender enough to pull apart with a fork,
- if it isn’t return to the oven for a further 30 minutes.
- Take the pork out of the dish and pull apart with two forks. Serve with mashed potatoes and steamed greens, using the liquid from the baking dish as a rudimentary sauce for the pork.
