There is nothing I more in the world than a good hog roast and this is just as delicious and can be made in your own oven so no need to cook a whole pig 🐷! It’s also a really cheap meal to make and serves between 8-10 (depending on how hungry your guests are). This is adapted from Nigella’s most recent book simple. She suggests serving the pork with slow cooked beans, I prefer a good old bread roll, apple sauce and some crispy salad.
Ideally, for a dinner party I suggest you put the pork in the oven first thing in the morning when you wake up and it will be ready to serve around dinner time. Cooking time is minimum 12 hours and up to 15 so it’s definitely one to prepare ahead.
Preheat the oven to 250 degrees.
Line a small roasting tin (just enough to take the 2kg pork shoulder) with a couple of layers of tin foil. When the pork roasts all the amazing juices will come out which keep the moisture so you don’t want them to burn off the bottom of the pan.
Make the BBQ mixture with 2 tablespoons of soft brown sugar, Dijon mustard and sherry vinegar with 2 teaspoons of salt flakes, Chinese 5 spice and hot chilli powder. Finally crush in 4-5 garlic cloves. Mix thoroughly and smother (and I mean SMOTHER) all over the pork. It should be quite a dark brown colour.
Put the porkin the oven and leave for 10 minutes. This will crisp the outside nicely. After the initial roasting, reduce the heat down to 100 degrees and cook for at least 12 hours and up to 15 (tenting with foil after 12).
When you take it out of the oven the rind will be quite charred but should peel off very easily once you’ve cut the string. You should be able to pull the pork apart with a knife and fork. It will literally melt apart (my mouth is watering thinking about it!). Make sure you mix all the delicous juices with the meat, plonk in the middle of the table in the tin with some buns and salad and enjoy!!