Slow Roasted Pork Neck Recipes

SLOW COOKED PORK ROAST

Steps:

• Preheat the oven to 300°F.
• In a small bowl combine the brown sugar, garlic, oil, chili powder, paprika, salt and pepper. Rub it all over the roast. Place the roast in a roasting pan, preferably in a wire rack. Add the wine.
• Cook uncovered for 5 to 6 hours, until it has a nice crust and the meat is falling apart tender. You are looking for an internal temperature of 185°F, but you can also definitely tell it's done when it is starts to become tender enough to pull it apart with a fork.
• Remove the roast from oven and let sit for about 15 to 20 minutes. Use a fork or two to shred the meat into nice sized pieces.

GARLIC ROASTED PORK NECK RECIPE

Steps:

• In a mixing bowl, combine half of the garlic, thyme, salt, pepper, and oil. Mix until evenly incorporated.
• Make incisions around the pork neck and slide in the remaining garlic.
• Rub the pork neck with the prepared mixture. Cover and transfer to a chilled area. Allow to marinate for at least for 1 to 2 hours, best if overnight.
• Preheat the oven to 350 degrees F and grease a baking sheet with cooking spray. Place pork neck onto the baking sheet.
• Roast the pork neck for roughly 2½ hours or until very tender.
• Once roasted, transfer to cooling racks and cover with foil. Allow to rest for at least 30 minutes before carving.
• Carve the pork neck thinly.
• Serve together with potatoes and vegetables done to your preference, along with some gravy. Enjoy!

6-HOUR SLOW-ROASTED PORK SHOULDER

Steps:

• Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
• Preheat the oven to 220°C/425°F/gas 7.
• Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
• Rub sea salt right into all the scores you've just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
• Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
• Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
• Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
• Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
• Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
• Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
• When you've got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
• Serve the pork and crackling with the jug of gravy and all the trimmings - a dollop of apple sauce will finish this off perfectly.

SLOW COOKER PORK LOIN ROAST OR PORK SHOULDER

Steps:

• Spice Rub: Rub pork with about 1 tsp oil. Mix Rub together then sprinkle over pork. Pat to adhere all over.
• Brown: Heat 1 tbsp oil in a large skillet over medium heat. Add pork and sear all around until deep golden brown (don't let spices burn). Place pork in slow cooker.
• Honey Butter Sauce: Wipe pan. Add butter and melt. Add garlic and cook for 1 minute until golden. Add remaining Sauce ingredients, mix, simmer rapidly for 30 seconds.

SLOW ROASTED PORK NECK

Steps:

• Preheat oven to 130°C.
• In a small bowl mix together oil, sage, garlic and tomato paste. With a knife, make small incisions into the pork. Rub in mixture and season well.
• Lay prosciutto on the chopping board. Place pork on top, and fold over so the pieces of prosciutto wrap around the pork. Tie and secure with kitchen string.
• Heat a medium sized heavy based baking dish onto the heat. Add pork and cook, turning, until browned. Add white wine and let sizzle. Add stock and cover tightly with foil.
• Bake for 3 1/2 to 4 hours or until tender, checking that liquid isn't evaporating too quickly.