Slow Roasted Boston Butt or Pork Shoulder
Inspiration came from Jamie Oliver’s 6 Hour Roasted Pork Shoulder and one of our major amendments in the future is the we would make brown gravy for a thicker addition. We upped the amount of vegetables since we like them so much.
4 lbs higher-welfare shoulder of pork, bone-in, skin on (we used a Boston Butt)
freshly ground black pepper
3 red onions, chopped
3 carrots, peeled and chopped
3 sticks celery, chopped
1 bulb garlic, skin on, broken into cloves (Personally, I am fan of more garlic)
6-8 bay leaves
2 1/2 cups water or organic stock of your choosing
Wide sheets of tin foil
Preheat your oven to 220°C/425°F.
Place your pork on a clean work surface, skin-side up. Using a REALLY sharp knife score the skin about ½ inch apart along the entire length of the meat. Make sure to only cut the fat and not into the meat underneath. Rub a liberal amount of salt right into all the scores you've just made, pulling the skin apart a little if you need to and rubbing the salt on both sides.
Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, fat side up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling.
At this point, turn the heat down to 170°C/325°F, cover the pork snugly with a double layer of tinfoil, pop back in the oven, and roast for a further 4 ½ hours. You will probably want a tin foil buddy to make this as easy as possible and to keep you from getting burned.
Take out of the oven, remove the foil, and baste the meat with the fat in the bottom of the tray. Defend it against vultures trying to get first taste.
Carefully lift the pork up and transfer to a chopping board. Spoon all but a couple of tablespoons of fat out. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the oven without the foil to roast for another hour. By this time the meat should be meltingly soft and tender.
(This is where we would change things and instead make brown or white gravy which includes flour and milk and are much thicker) Carefully move the meat to a serving dish, cover again with tinfoil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock and place the tray on the stove. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you've got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.