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{{#seo:
|title=Overnight Slow Roast Pork Joint
|titlemode=replace
|description=The idea for this recipe came from Jamie Olivers Cook With Jamie - My Guide to Making You a Better Cook.
|keywords=#oliveoil #gravy #onions #pork #chickenstock #vegetables #fennelseeds #overnightslowroastporkjoint #garlic #hob #mash
|hashtagrev=12032020
}}

The idea for this recipe came from Jamie Oliver's "Cook With Jamie - ''My Guide to Making You a Better Cook''" [https://www.amazon.co.uk/Cook-Jamie-Guide-Making-Better/dp/0141019700 ISBN 0-718-14771-5 Amazon]. His recipe is fine but the quantities are far too large as that would serve 12 people! I've reduced the quantities so the recipe should serve about 6 people and the ingredients are more easily available and affordable.

The original recipe used a bulb of fennel which was not available from any of our local suppliers, so as we try to only source local products, I picked some apples from our neighbour's tree and used those instead 😉.
{{recipesummary
|DatePublished=10th December 2021
|Author=Chef
|ImageComment =
|Servings = 8
|Difficulty = 2
|TotalTime = 9 hours, 25 minutes
|PrepTime = 25 minutes
|CookTime = 9 hours
|TotalCalories = 6394
|PortionCalories = 799
|Image = [[Image:Overnight Slow Roast Pork Joint recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Gorgeous''

5/5

I thought the best version was in the enchiladas

 [[User:NonLoggedInUser|NonLoggedInUser]] 
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</table>

{{RecipeIngredients

| 1 tablespoon whole [[Fennel seeds|fennel seeds]]
| ½ teaspoon [[Freshly ground black pepper|freshly ground black pepper]]
| 2 teaspoons of pink [[Sea Salt|sea salt]]
| 3 [[apples]], cored and roughly cut up, no need to peel
| 2 large [[Carrots|carrots]], peeled and sliced
| 2 large [[Onions|onions]], peeled and sliced
| 1 whole bulb of [[Garlic|garlic]], separated into [[Cloves|cloves]] which are then peeled and crushed under a [[Knife|knife]]
| Bunch of fresh [[Thyme leaves|thyme leaves]]
| 10 fresh [[Sage leaves|sage leaves]]
| 2.2 kg boneless [[Pork shoulder|pork shoulder]], rolled and tied
| 4 tablespoons [[Olive oil|olive oil]]
| half a bottle of [[White wine|white wine]]
| ½ pint of [[Chicken stock|chicken stock]]
}}
===[[Mise en place]]===

* Pre heat your [[Oven|oven]] to the highest setting - remember this is only for the first 15 minutes roasting.

===Method===
{{RecipeMethod

| Grind the [[Fennel seeds|fennel seeds]] and [[Salt|salt]] together in a [[Spice|spice]] mill or [[Coffee grinder|coffee grinder]] and set to one side.
| Add a good glug of [[Olive oil|olive oil]] to the base of a large [[Roasting tray|roasting tray]] and layer all of the [[Onions|onions]], [[Garlic|garlic]], [[Herbs|herbs]], [[Spices|spices]] and sliced [[Vegetables|vegetables]] in the tray.
| Carefully cut slashes in the [[Pork|pork]] skin using a [[Stanley knife]]. Massage the skin with a tablespoon or so of [[Olive oil|olive oil]] and then rub the [[Fennel|fennel]]-[[Salt|salt]] into the cuts.
| Sit the [[Pork|pork]] on top of the [[Vegetables|vegetables]] and pop into your [[Oven|oven]] set to its highest setting for just 15 minutes. Don't forget to time this, you'll destroy a great pork joint if you don't turn it down in time!
| After 15 minutes, cover the joint with [[Tin-foil|tin-foil]], pour the half of the bottle of wine over the vegetables, reduce the heat to 120° C (250° F - gas ½) and cook for 4 hours
| After 4 hours, slice the skin and most of the fat from the joint and discard
| Cut the pork joint in half, lengthwise, turn over and cover with the vegetables to keep the meat moist, re-cover with tin-foil and slow-cook for a futher 4 hours at 120° C
}}
<gallery widths=250px heights=250px perrow=5>
Image:UPLOAD Overnight roast pork shoulder7.JPG|Cut in half and covered with the vegetables to keep moist
Image:Overnight roast pork shoulder vegetables.JPG|Vegetables prepared with lots of garlic!
Image:UPLOAD Overnight roast pork shoulder garlic added.JPG|Vegetables seasoned, ready for the pork shoulder
Image:Overnight roast pork shoulder oven ready.JPG|Pork shoulder added, ready for the oven
Image:Cook_with_Jamie-My_Guide_to_Making_you_a_better_cook.jpg|The book that inspired this cut-down version of Jamie's fabulous slow-roast pork recipe
Image:UPLOAD_2021_12_14_0053.JPG|[[Pulled pork enchiladas]] ready to bake for 30 minutes
Image:UPLOAD_2021_12_14_0067.JPG|[[Pulled pork enchiladas]] after baking
Image:UPLOAD_2021_12_14_0082.JPG|[[Pulled pork enchiladas]], served with [[Garlic chilli courgettes]]
</gallery>

===Serving suggestions===
We served this in multiple ways; first portions with roast potatoes, vegetables and gravy, second portion, after a little spicing up, as [[pulled pork]] in taco shells with sour cream and salad, and the final portions as [[Pulled Pork Enchiladas]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Main courses]]
[[Category:Garlic recipes]]
[[Category:Meat recipes]]
[[Category:Pork recipes]]
[[Category:Baked or roasted]]
<code 'hashtagrev:12032020'>[[Special:Search/oliveoil|#oliveoil]] [[Special:Search/gravy|#gravy]] [[Special:Search/onions|#onions]] [[Special:Search/pork|#pork]] [[Special:Search/chickenstock|#chickenstock]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/fennelseeds|#fennelseeds]] [[Special:Search/overnightslowroastporkjoint|#overnightslowroastporkjoint]] [[Special:Search/garlic|#garlic]] [[Special:Search/hob|#hob]] [[Special:Search/mash|#mash]]
</code>

Overnight Slow Roast Pork Joint - Revision history

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