Slow-roasted pork shoulder with sage
( SERVES 8 )
If necessary, remove the skin and cook separately to make crackling. Selaks Reserve Merlot Cabernet is a great match.
- Preheat the oven to 160C. Place an oven rack in the lower third of the oven.
- Season the pork with salt and pepper. Combine the sage, butter, mustard, marjoram and garlic in a small bowl. Spread all over the pork, working it into all the crevices.
- Place the pork — fat side up — on a rack set inside a roasting pan. Roast, basting with the pan juices about every hour. Tent with foil if the pork browns too quickly. Cook until the pork is very tender, 4-5 hours.
- Cover and allow the pork to rest for at least 10 minutes before serving. The meat should pull apart.
- Great served on soft polenta.
Hints for making the most of your roast
- Ensure the meat is at room temperature before placing it in the oven.
- Weigh the meat to calculate the cooking time.
- Use a meat thermometer to take any guesswork out of the cooking time.
- Cover the roast with foil after removing from the oven. Top with a thick towel and rest for at least 15 minutes (depending on the size) before carving.
- To help make a dark gravy, lightly brown the flour in a small, dry pan before adding to the pan juices and/or stock. Or place a couple of tablespoons of flour in a corner of the roasting pan.