Roast pork shoulder, hoisin sauce

Serves: 10
Course: Main Course
Cooking Time: 5 hrs 0 mins
Ingredients
  • 100g coarse salt
  • 100g golden brown sugar
  • 100ml soy sauce
  • 4 cloves of garlic, peeled and crushed
  • 4 kg of boneless pork shoulder
  • 400ml water
  • 300ml hoisin sauce
  • 2 heads of butterhead lettuce, trimmed, rinsed and patted dry
  • Bunch of coriander

1 Put the salt, sugar, soy and garlic into a food processor and pulse for 30 seconds .

2 Put half the mixture on to a tray, then sit the pork on top .

3 Rub the remaining mixture over the rest or the pork, wrap and marinade overnight in the fridge.

4 Set the oven to 140 degrees. Rub the marinade off the pork, and transfer the meat on to a roasting tray along with 400ml of water.

5 Cook for four hours until it forms a dark crust and is completely tender.

6 Mix any leftover cooking juices into the hoisin sauce.

7 Serve on a platter, with the lettuce, slaw, cucumber pickle and coriander.  The pork will simply pull apart. Use the lettuce to wrap the pork and the accompaniments.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford