Slow Cooked Pork Shoulder Recipe Tin at Andy Marjorie blog

Slow Cooked Pork Shoulder Recipe Tin. Pour sauce all over pork. Remove the pork from the oven, take off the foil, and baste. Cut the onions and apples into large chunks and place in the bottom of the slow cooker. Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them). Mix the carrots, onions, celery and garlic and spread over the base of a medium roasting tin. Place sauce ingredients in a saucepan over medium heat. Preheat the oven to 220c/200c fan/gas 7. Place the pork on top of the apples and onions and pour in the stock to cover. Turn the oven down to 150°c/300°f/gas mark 2. Heat the oven to 240°c/220°c fan/gas 9. Rub 2 tablespoons of salt over the skin of the pork. Mix in the lemon zest. Line pan with foil then parchment / baking paper, place pork in pan. Set the pork aside for an hour to come to room temperature and take on the flavours of the rub. Then rub the mixture over the pork, being sure to get it inside the scored skin.

Instant Pot Pork Shoulder [Video] Sweet and Savory Meals
from sweetandsavorymeals.com

Remove the pork from the oven, take off the foil, and baste. Place sauce ingredients in a saucepan over medium heat. Mix the carrots, onions, celery and garlic and spread over the base of a medium roasting tin. At this point, turn the heat down to 170°c/325°f/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours. Pour sauce all over pork. Line pan with foil then parchment / baking paper, place pork in pan. Mix in the lemon zest. Then rub the mixture over the pork, being sure to get it inside the scored skin. Cut the onions and apples into large chunks and place in the bottom of the slow cooker. Remove the tin foil, baste the pork with the juices and cook, uncovered, for a further hour or until the crackling is crispy.

Instant Pot Pork Shoulder [Video] Sweet and Savory Meals

Slow Cooked Pork Shoulder Recipe Tin Place sauce ingredients in a saucepan over medium heat. Heat the oven to 240°c/220°c fan/gas 9. Mix the carrots, onions, celery and garlic and spread over the base of a medium roasting tin. Then rub the mixture over the pork, being sure to get it inside the scored skin. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Line pan with foil then parchment / baking paper, place pork in pan. Remove from the oven and let it rest. Place the pork on top of the apples and onions and pour in the stock to cover. At this point, turn the heat down to 170°c/325°f/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours. Sprinkle pork pieces all over with salt and pepper. Preheat the oven to 220c/200c fan/gas 7. Place sauce ingredients in a saucepan over medium heat. Turn the oven down to 150°c/300°f/gas mark 2. Mix in the lemon zest. Cover with two layers of tin foil so no moisture can escape and cook at the bottom of the oven for around 4 ½ hours. Pour all juices in slow cooker into large.

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