How to prepare and cook pork shoulder in a STAUB cast iron cocotte.

The perfect technique for roasting a succulent pork shoulder with crispy crackling.

Created in association with Great British Chefs.

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Full transcript:

Pork shoulder is a very affordable cut of meat, which, when slowly roasted becomes meltingly tender. Here’s how to cook it to perfection.

Score the skin of the shoulder, piercing the fat but not the meat itself. Rub the meat with olive oil and sea salt as well as any marinade or rub you might be using.

Turn the cut over, season and place in some rosemary sprigs. Add in some onion, garlic, carrot and rosemary to the base of the cocotte, followed by the pork.

Transfer to a 220 degrees celsius oven for half an hour until you can see the skin turning crisp.

Take the shoulder out and add some water or stock to the cocotte. Place the lid on and then return to the oven for two hours at 170 degrees.

Take the pork out of the oven and leave to rest. Allow 10 minutes for every kilogram of meat. The pork is now ready to be carved and served.
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Find STAUB online at https://uk.zwilling-shop.com/By-Manuf...

Find the 31cm oval grenadine cocotte used in this video at https://uk.zwilling-shop.com/Kitchen-...
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