Slow-roast-meltingly-tender pork shoulder
Simple food. No fuss dinner.
A small piece of pork shoulder from the freezer, roasted all afternoon until it fell apart with a fork. I cooked it on a wire rack, so that the fat would drain away, and liberally sprinkled it with a dried garlic and herb seasoning and a splash of olive oil. I then added around 500ml of water, and left it sitting in a warm over (150 degrees C) for around four hours. Super easy. Super delicious.
I made some gravy, cooked frozen green beans, and fried up the leftover mash from the other night. Sadly, the mashed potato stuck badly to the pan, and I couldn’t scrape up all the delicious crusty bits, but there was enough to flavour it.
There was plenty for the three of us, and a decent-sized portion of shredded pork leftover too.
It’s ANZAC Day on Saturday (25 April), which means it’s a long weekend for New Zealand, with Monday as a public holiday. I only have a few ANZAC cookies left, from my previous baking session, so I might do some more baking this weekend. Son has requested choc-chip cookies, which gives me the opportunity to browse through my stash of recipes while I decide which to use 🙂
New Zealand is under Lockdown for at least four weeks. This blog intends to avoid the bad news about rising numbers of victims. It focuses instead on food, and the challenges of cooking fresh meals every day – with the ingredients from my larder. A much nicer message 😊