Slow roasted pork

Slow roasted pork

Jo Arnell creates a warming feast...

Slow cookers are making a comeback, and they are money saving and convenient, it's true, but I can't bring myself to use one, (there was often something lurking murkily in one when I was a child) so I've cooked these recipes in the oven. Flavour is the best thing about cooking food slowly, especially meat (those austerity cuts really can't be cooked quickly). So put the oven on low (or go retro and plug in the slow cooker), then turn your mind to other things for a few hours while the dish does its slow and cosy thing.

This is great eaten outside (bonfire night?) in a sandwich or floury bap and can even be finished off on the barbeque or (well-wrapped in foil) in the embers of a fire.

  • serves 4-6
  • preperation time
  • cooking time 6 hours
  • 1 pork shoulder joint
  • 2 tbsp dark soy sauce
  • 2 tbsp runny honey
  • 1 tsp powdered ginger
  • 2 tsp mustard powder
  • 1 tbsp oil

  • For the caramelised red onion relish
  • 3 med red onions
  • 2 tbsp balsamic vinegar (or red wine vinegar)
  • 1 tbsp brown sugar
  • 1 tbsp oil
  1. Mix the soy sauce, honey, mustard, ginger and oil to make a marinade and leave the pork to steep in the mixture overnight in the fridge. I have to confess to an unhealthy addiction to crackling and the way to get it good and crispy is to keep it dry (so when marinading the meat, keep the skin out of the liquid. Make sure the skin is scored well, then rub a little sea salt over it, getting between the score marks (wipe off any excess).
  2. Begin roasting uncovered in a preheated oven on a high heat (450F/230C/gas 8) for 20-30 minutes, then turn heat down low (300F/150C/gas 2) and continue roasting (cover with foil) for 5 hours.
  3. The meat will be tender enough to pull apart with two forks (it is sometimes called pulled pork) and tastes delicious served in a roll or bap with red onion relish or apple sauce
  1. For the caramelised red onion relish
  2. Finely slice the onions and sauté gently until the onions are soft.
  3. Add the vinegar and sugar and continue to cook in the pan very slowly for approx. 40 mins until caramelised (gloopy).

To find out more about Jo's practical gardening workshops, run from her garden in Woodchurch, call 01233 861186 or visit

  • recipes Insert Jo Arnell
  • pictures David Merewether