Slow-cooked pork shoulder with potatoes and garlic
- 1 cup ketchup
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp hot paprika
- 1 tsp cumin
- 1 tbsp brown sugar
- 1 tbsp rum
- salt and pepper to taste
- 4-5 pieces of green garlic
- 1 tsp salt
- 1 tsp sunflower oil
- 3-4 tbsp sour cream
- 500 g pork shoulder
- 4 golden Yukon potatoes
- 1 tsp olive oli
- salt to taste
- Oven tray
- Wire wrack
- Kitchen brush
- Mixing bowl
- Garlic mincer
When it comes to eating meat, I must confess that I love to eat pork the most. I am well aware that it is fattier than other types and should not be consumed daily. Yet, I love to prepare some porky dishes such as our Pork Chops Fajitas with Beans from time to time.
Since I worked from home today, I decided to take one of my favorite pork shoulder recipes and prepare it for the evening. So, here goes.
- I recommend you marinate the meat the night before. However, if you don't have time, a couple of hours should do the trick.
- Combine the ketchup with olive oil, sugar, rum and spices.
- Rub your meat with the glaze and wrap it with tin foil. Put it in the fridge and let it rest there until you are ready to cook it.
- Don't throw away the remaining glaze, as you will need it later. Cover it and let it sit in the fridge as well.
- You will need 4 hours of actual baking for this slow-cooked pork shoulder. When ready, put your meat piece on a wire wrack, place the wrack on an oven tray and start cooking it in the preheated oven at 150 degrees Celsius (300 F) for an hour.
- After one hour, cut your potatoes into big wedges and place them below the wrack. If you have baby potatoes, you can let them whole. Rub them with some salt and a tsp of olive oil.
- Return everything back to the oven and let it sit for one more hour.
- As this hour turns to an end, you will need to carefully remove the tin foil and let the meat continue cooking. The meat and the potatoes will need 2 more hours in the oven. During this time, you will need to glaze your meat every 30 minutes or so.
- Before you take everything out of the oven, you will have to prepare the garlic sauce.
- Peel the green garlic. Mince the white parts and chop the green ones. Save 2 tbsp of greens and place everything else in a bowl. Salt it and start stirring to help the garlic release its juices. Pour the oil and keep stirring. The garlic should become fluffy and nice.
- Finally, add the sour cream and mix it well. Taste and add more salt if needed. Sprinkle the rest of the green parts to your bowl. Stir to combine.
- Serve everything immediately. However, if you find yourself with some leftovers, you can always make some killer sandwiches the next day.
As you can see, this is an extremely easy slow-cooked pork to make. You can use a shoulder cut or a loin one. It is really a matter of preferences.
Since this is just a straightforward dish, there are no wiki facts to be said. Even so, I will tell you that the reason why I use the tin foil is to help the meat to cook, keeping its moist and not letting it dry out.
* This slow-cooked pork in the oven can be very easily prepared in a crockpot. You just need to cook the potatoes individually.
** If you prepare this recipe, don't forget to tag us on Instagram.
Nutrition Facts / Serving
- Calories 483
- Total Fat 19 g
- Cholesterol 75 mg
- Sodium 1794 mg
- Potassium 1428 mg
- Total Carbohydrate 49 g
- Sugars 49 g
- Protein 27 g