Sue likes Liver anyway, I'm not that keen and Buster the dog has always turned his nose up at anything that is offal like. So we went fishing on the Internet for a recipe which was a bit different than simple Liver and Onions. With a bit of modification on our part this is what we came up with and even as somebody who's not keen I can confirm it was good!
We had a whole boned Pork Shoulder for £5.38 in the freezer. As one meal this would have been excessive and over budget. It’s also a slow roast gig. But we’ll most likely get 6 servings from the meat over the next few days.
For the Pulled Pork.
Ingredients:-
Pork Shoulder
A pint of Stock
Oil
Salt & Pepper
Onions
Rosemary
Garlic cloves, halved
Method:-
(1) Pour the stock into a casserole dish and add the Onions roughly chopped.
(2) Lay a couple of sprigs of Rosemary over the top.
(3) Stab the Pork with a sharp knife and push the halved Garlic into the meat.
(4) Season with Salt & Pepper and rub well with Oil.
(5) Cover with foil and place in the oven at 160c
(6) Leave to roast very slowly for at least 5 ½ hours.
We did actually end up with reasonable crackling, which is rare with a home frozen joint. So we served the pulled Pork with crackling over the top, home fermented Kimchee (Recipe here), Garlic and Clive Cheese and hand cut chips. A bit of Piccalilli and it was a very taste and simple supper.
The stock and Onions are in a jar in the fridge and will make the base for an outstanding gravy!
