Pot-roasted Shoulder of Pork with Chilli and Beer - James Martin
James Martin – Great British Dinners
Ask the Provenance Village Butcher team for a 2.7-3.25kg small, whole boned shoulder of pork, with the skin on. Pre-heat the oven to 230°C. Using a small sharp knife, score the whole skin of the shoulder of pork with deep cuts about 5mm wide (or ask our team in store).
Mix 10 cloves of garlic with salt, pepper, the juice of 3 lemons, 4 tablespoons of dried red chillies and 3 tablespoons of olive oil. Rub and push this mixture into and over the skin and on all the surfaces of the meat.
Place the shoulder on a rack in a roasting tin and pour 300ml of bitter into the base. Roast for 45 minutes, or until the skin begins to crackle and turn brown. Baste the shoulder once or twice while cooking, turn the oven down to 180°C and leave the meat to pot-roast for 3-4 hours.
To make the salsa verde, chop 10g of capers, 10g of gherkins, 4 spring onions and 30g of finely chopped mixed fresh herbs (chervil, basil, mint and parsley), then mix with juice of 1 ½ lemons and 2 tablespoons of extra virgin olive oil. Season well.
Serve each person with some of the crisp skin, meat cut from different parts of the shoulder and a spoonful of the salsa verde. Serve with your favourite mash, or cold with hot new potatoes.