So how’s the year going for everyone? Crazy you say? We all have years that we are glad to see the back of but this is a year, for the first time in a very long time, I think we’re all looking forward to see the back of. It’s been difficult to hold on to some normalcy, especially with our kids. Blogging took a back seat with sewing face masks and headbands, as well with just wanting to do cosy things and make sure the family was in a good and safe space. For a lot of us, the anxiety has been over the top. How there hasn’t been a wine shortage, I’ll never know. We still need to eat, of course! This Slow Cooked Lemon Garlic Pork is very easy to make and has a lovely fresh flavour, perfect for these hot days.
Technique for the Slow Cooked Lemon Garlic Pork
Preheat the oven to 300F/150C.
Prep the pork by removing any connective tissue and then pierce the pork in several spots. Everytime I think or say “pierce the”, I always think of the movie Birdcage and the “I pierced the toast!” line. Very funny movie. Place the pork in a deep baking dish. Season liberally with sea salt and freshly ground pepper.
Add the rest of the ingredients to the baking dish.
Cover and bake for about 6 hours. Low and slow is key here. You’ll end up with moist and falling apart pork.
Remove the big pieces of rosemary so you don’t have big twigs in the meal. Shred the pork and stir well so the onion, garlic and rosemary are evenly mixed in.
Serve on a bed of lettuce, top with freshly grated parmesan cheese. I absolutely love roasted potatoes so that was my chosen side with this light meal.
I hope you are all getting through this surreal year and are staying healthy, we will eventually get through this.
Slow Cooked Lemon Garlic Pork
A lemony slow cooked pork served over lettuce
- 2 lbs pork shoulder 900grams
- 1/2 onion, chopped
- 2-4 cloves of garlic, coarsely chopped
- 2 boughs of rosemary
- 1/2 cup lemon juice 4oz
- 1 cup chicken stock 8oz
- sea salt to taste
- freshly ground pepper to taste
Preheat the oven to 300F/150C
Remove the connective tissue from the pork and pierce with a knife, several times. Place in a deep baking dish and season with sea salt and freshly ground pepper. Add the remaining ingredients to the baking dish.
Cover the baking dish and bake for 6 hours. After about 3 hours, baste the pork every 45- 60 minutes.
Remove the big pieces of rosemary. Remove from the oven and shred the pork with two forks. Mix in the rosemary, onion and garlic evenly.
Serve over a bed of lettuce and grate fresh parmesan over the pork.