Nici Wickes’ Spanish Slow Roasted Pork Shoulder Braised in Apple Cider Vinegar

SPANISH  PORK SHOULDER BRAISED IN APPLE CIDER VINEGAR

Wine match: Selaks Reserve Marlborough Sauvignon Blanc

This is the most divine way to prepare pork, with the apple cider vinegar cutting through and balancing out the fattiness of the pork beautifully.

 

YOU WILL NEED:

1.8 – 2kg pork shoulder, bone in
2 red capsicums, deseeded and sliced.
1 whole garlic bulb, broken into cloves
8 large tomatoes, halved (or 400g can whole tomatoes)
2 bay leaves
1 teaspoon paprika
1 teaspoon salt
1 cup apple cider vinegar
2 cups water

 

Yield: 8-10

Method

WHAT TO DO:

Pre-heat the oven to 180 C.
Prepare the pork by patting it dry with paper towels then scoring the skin in a criss-cross pattern with a sharp knife.
Scatter the capsicum slices and whole garlic cloves into the base of roasting pan. Add the tomatoes, bay leaves, paprika and salt.
Place the pork on top of the vegetables and pour in the cider vinegar, top up with the water. Cover and seal with a double layer of foil and cook for 2 1/2 to 3 hours.
Remove the foil, cook for a further 20-30 minutes until the meat is well-browned, and the juices are reduced. If you prefer, crackle the skin by grilling under a hot grill until it crisps. Remove the pan from the oven and transfer the pork onto a board to rest. Cover with a layer of tinfoil and a tea towel to keep it warm and leave for 10 minutes.
To serve, pull the pork apart (as opposed to trying to slice it) and serve with the hot and tart juices, garlic, tomatoes and capsicum.

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