The smoked water lends a distinctive savouriness to the meat here. A delicious dinner.
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
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.
RECIPE: Sam Lomas
IMAGE: Jess Lea-Wilson