SLOW-COOKED PORK SHOULDER WITH LEMON AND WINTER HERBS

his one-pot wonder is the perfect way to ward off the winter chill.

INGREDIENTS

• 2 onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 1/2 tbs finely chopped preserved lemon rind
• 1/2 bunch rosemary, leaves picked, finely chopped
• 1/2 bunch thyme, leaves picked, finely chopped
• 1/2 bunch oregano, leaves picked, finely chopped
• 1/2 cup (125ml) olive oil
• 2.5kg boneless, skinless pork shoulder
• 1kg baby kipfler potatoes, scrubbed
• 2 cups (500ml) chicken stock
• Watercress, to serve

Winter herb dressing

• 1/4 bunch parsley, leaves picked, finely chopped
• 1/4 bunch oregano, leaves picked, finely chopped
• 1/4 bunch tarragon, leaves picked, finely chopped
• Finely grated zest and juice of 1 lemon
• 1/3 cup (80ml) olive oil

• METHOD

  • 1
    Preheat the oven to 150°C.
  • 2
    Combine, onion, garlic, lemon rind, herbs and 1/4 cup (60ml) oil in a bowl with 1 tsp each salt flakes and cracked black pepper. Set aside.
  • 3
    Heat remaining 1/4 cup (60ml) oil in a large heavy-based casserole with a lid over high heat. Season pork and add to casserole. Cook, turning, for 15-20 minutes or until evenly browned. Remove pork and line casserole base with potatoes. Return pork to casserole on top of potatoes and spread onion mixture around the pork. Add stock and bring to the boil, then cover and transfer to the oven. Cook for 3 hours or until pork is very tender.
  • 4
    Increase oven temperature to 220°C and cook, uncovered, for 30-40 minutes or until pork is golden.
  • 5
    Meanwhile, for the winter herb dressing, place all the ingredients in a small food processor and whiz until well combined.
  • 6
    Transfer the pork to a serving platter and drizzle over some of the cooking juices and a little of the winter herb dressing. Serve with watercress, kipfler potato and onion mixture, and the remaining dressing.