My Ultimate Receipe (Ming)

This dish of slow-roast shoulder of pork is perfect for your home party.  A traditional smoking method like barbeque, the meat is slow-cooked at a low temperature for a couple of hours, allowing the meat to become tender enough so that it can be easily pulled into pieces.  Before cooking, it is common to make marinade and apply fully on the meat to give it extra moisture it needs for this long, slow cooking process.  

It requires less time for preparation before cooking, and you can set up your table with no hurry during the party day. The ingredients are simple and all from nature-made favors. My version is from BBC’s TV Food shows, you may check it more at bbcgoodfoodshow.com!

Ingredients:

1.4kg/8lb boneless pork shoulder joint

2.garlic cloves

3.2tbsp paprika

4.100 ml olive oil

5. juice 3 lemons

6. 4 large potatoes, halved

Method:

2 days before, dry the pork with kitchen paper. Mix the garlic, paprika, oil and lemon juice in a food processor, and whiz together. Rub pork with the marinade and refrigerate for 48 hours.

Heat oven to 150C. Place potatoes I a large roasting tin and sit the pork on top. Pour over any marinade with 300 ml water, cover with foil and cook for 5 hours.

Remove the foil and increase oven to 180C. Cook for a further hour.

Remove from the oven and rest 20 mins. To serve, take 2 forks and slowly pull the meat apart. Set on a plate with whatever accompaniments.

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Three unforgettable sport events  in my life (Tom)