shoulder

Pork shoulder braised in a homemade Thai-style red curry paste with carrots and coconut milk then served over steamed jasmine rice.. 

Red Curry Braised Pork

PASTE:3 coconut milksteamed jasmine rice

Tender meat mixes with spices and dried fruit in this traditional slow-cooked dish.

Lamb and date tagine

tbsp sweet paprika

tsp cumin

ginger

tsp coriander

cayenne pepper

1.5 kg boneless lamb shoulder, fat trimmed, cut into 5cm pieces

(2 1/2 cups) Massel chicken style liquid stock

tomatoes,

brown onion,

garlic cloves, crushed

tbsp honey

x 2cm cinnamon stick

saffron threads

(1/2 cup) dried apricots

(1/2 cup) pitted dates, sliced

(1/4 cup) flaked almonds

coriander

couscous,

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Twice-cooked Asian brisket

⅕ kgs Beef brisket, flat end

Tbsp Neutral oil

Sesame oil

Red onions,

Spring

tsp Fresh ginger, grated

Tomato juice

Water

Tbsp Soft brown sugar

Tbsp Rice wine vinegar

Soy sauce

Star anise pods

chillies

Garlic cloves, peeled

Kaffir lime leaves, limes

Place brisket in a deep roasting dish (with a lid) that fits the meat snugly. Season with salt and pepper.

Heat both oils in a frying pan over a medium heat and cook red onions, whites of spring onions and grated ginger until nicely browned (8 to 10 minutes).

Add all other ingredients except pickled ginger garnish and bring to a simmer. Pour sauce over the brisket. Place a piece of baking paper on top of the meat and then cover the dish tightly with a lid. Bake in pre-heated oven for 4 hours (if using a slow cooker, cook on low power for 9-10 hours).

Remove from oven and turn meat so the top half is submerged in the braising liquids. Remove and discard kaffir leaves. Cover dish and chill for up to 48 hours. When ready to serve, skim off and discard fat from the top of the sauce. Heat oven to 200C fanbake, then return dish to oven for 30 minutes to heat through and lightly brown the crust.

While the meat is heating, cut the reserved spring onion greens into long thin slices. Place in a bowl of iced water to crisp and curl. Lift the meat out of sauce and shred using two forks.

To serve, spoon a little sauce on to heated serving plates, top with pulled meat and more of the heated sauce. Garnish with spring onion curls and pickled ginger.

Slow-roasted lamb shoulder

kgs Lamb shoulder, alpine merino (oyster blade cut) (Main)

Onions,

Lemons,

Capers,

80 g Anchovies, (Ortiz brand), drained and chopped

Rosemary

Dry white wine

Tbsp Redcurrant jelly

Tbsp Olive oil, light flavoured

kg Agria potato

Salt and black pepper

Tbsp Butter

Preheat the oven to 150C. Place the lamb shoulder in a solid roasting pan. Combine the chopped onion, lemon wedges, anchovies, capers and rosemary leaves in a small bowl, mixing together well. Spread the mixture over the lamb.

Brown the meat on the stove top before tipping the wine into the dish. Cover with tin foil, sealing the edges of the pan so the meat remains moist, and place in the preheated oven. Roast for 2½ hours, basting once after the first hour. (You can add parboiled potatoes to the pan after the first hour if you wish, or roast them separately – see the following recipe for crunchy golden potatoes.)

Once roasted, the lamb will have shrunk from the bone and will be very tender.

Remove it from the pan and place it on an oven-proof serving dish. Cover lightly with foil and return to the oven while you make the gravy.

Place the roasting pan with the juice and flavouring residue on the stove top. Add the redcurrant jelly, stirring well as the liquid bubbles, and reduce. Add another cup of wine if needed.

Season to taste, although the anchovies should provide plenty of salty flavours.

To serve, carve into neat chunks or slices and spoon over a little gravy. Accompany with Mother's carrots, seasonal steamed green vegetables and crunchy roast potatoes.

Pre-heat the oven to 180C. Peel the potatoes and cut into large even chunks. Place in a large saucepan of salted water and bring to a boil. Simmer for about 10-12 minutes and drain well.

Score the potatoes on each side with a fork.

Heat the oil and butter in a roasting pan on the stove top until the butter has just melted. Remove from the heat and toss in the potatoes.

Carefully turn them in the oil and melted butter so all sides of each piece are coated. Generously sprinkle with salt and freshly ground black pepper. Roast in the oven for 1½ hours, checking occasionally and turning if necessary.

When the potatoes are golden and crunchy, serve at once.

Slow-cooked pulled chipotle beef

kg Beef, lean brisket (Main)

330 ml Beer, dark

Beef stock, good quality

Chipotle sauce

Tbsp Soy sauce

Tbsp Brown sugar

Onion,

Cinnamon stick

chilli,

Cut brisket into large 5cm pieces. Place in a heavy-based casserole dish with a tight-fitting lid and add beer, beef stock, chipotle sauce, soy sauce, brown sugar, onion, cinnamon stick and dried chilli (if using). There should be just enough liquid to cover the meat.

Cover with a lid and cook in oven for 3-4 hours or until the meat is soft and shreds easily. Note: if your lid does not fit tightly, cover dish with tinfoil before placing the lid on top – this will help to create a seal.

Check on the meat after about 2 hours — if it is looking a little dry, top it up with a little more stock and beer.

Once cooked, remove beef from the dish and place on a chopping board. Pour the liquid into a saucepan and boil for about 5 minutes to reduce a little.

Meanwhile, use two forks to shred the meat, pulling the long fibres away from each other. Mix shredded meat with the reduced liquid — the meat will soak up the sauce.

Serve with simple mashed potatoes and greens.

A rustic recipe with cabbage and fork-tender pork pieces cooked down in a light tomato broth with caramelized and crispy bits on top.

Braised Pork & Cabbage

2.5 lbs pork (see notes)

olive oil

Salt & pepper

onion,

cabbage

bacon grease

salt

tomatoes

water

dill

pepper

thyme

Let the taste of Texas take over your weekend and get this pulled pork onto your table. High in fibre and spiced to the max, you'll want to add this one to your cookbook of favourite recipes.

Texan-style pulled pork

tsp chilli powder

tsp black pepper

4.80 gm onion salt

garlic powder

oregano

10.00 gm ground cumin

10.00 gm smoked paprika

pork shoulder

18.20 gm extra virgin olive oil

70.63 gm smoky barbecue sauce

maple syrup

65.00 gm tomato ketchup

bay leaf

cobs,

green cabbage, shredded

baby red cabbage, shredded

carrot,

red onion, finely chopped

40.00 ml cider vinegar

123.75 gm whole egg mayonnaise

Dijon mustard

40.00 ml chopped fresh dill

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This traditional pork curry is a vibrant addition to your Asian inspired feast.

Burmese pork and peanut curry

x coconut milk

87.50 gm red curry paste

100.65 gm fish sauce

62.50 ml grated palm sugar or brown sugar

lemongrass stalks, trimmed,

1kg shoulder pork, trimmed,

red chillies, deseeded, finely chopped

makrut lime leaves, spine removed, shredded

salted

Succulent pork in a sweetly spiced aromatic sauce makes a delicious and filling winter meal.

Honey-soy braised pork

milliliters (1/2 cup) soy sauce

milliliters (1/2 cup) sweet sherry

milliliters (1/2 cup) honey

star anise

5cm-piece fresh ginger, peeled, thinly sliced

x 7cm cinnamon stick

625 milliliters (2 1/2 cups) chicken style liquid stock

10.00 gm cornflour

white rice,

Asian greens, to serve

Slow cooked pork shoulder with a spicy Carolina vinegar sauce served with spicy mayo coleslaw

Slow Cooker Carolina Pulled Pork Sandwiches

THE VINEGAR BBQ SAUCE:

apple cider vinegar

TBSP raw honey

tsp salt

THE PORK:

TBSP peanut oil

THE RUB:

paprika

onion powder

dry mustard

SPICY MAYO COLESLAW:

green cabbage,

TBSP apple cider vinegar

mayonnaise

tsp red pepper flakes

FOR SERVING:

hamburger buns or split rolls

Step 1

Mix the BBQ SAUCE ingredients in a saucepan. Bring to a boil over medium-high heat, stirring often, until everything is dissolved and well combined. Take off the heat and let cool to room temperature. When cool pour the sauce into a jar and seal with a lid, refrigerate until ready to use.

Step 2

Pat the pork dry with paper towels and set aside.

Step 3

Mix THE RUB spices together in a small bowl. Rub the pork all over with the spices and set aside.

Step 4

Heat the oil in a dutch oven over medium-high heat. When oil is hot sear the pork until well browned on all sides, 2 to 3 minutes per side.

Step 5

Turn off the heat and transfer the pork to a 6-quart crock-pot. Add the 1/4 cup of apple cider to the dutch oven and use a wooden spoon to scrape the bottom to release any stuck on bits. Pour the liquid from the dutch oven into the crock-pot over top of the pork.

Step 6

Place a lid on the crock-pot and cook on LOW for 8 hours or until pork is very tender.

Step 7

Transfer the pork to a large plate. Shred the pork using two forks and discard any bones. Return the shredded pork to the slow cooker and stir to combine with any liquid in the slow cooker.

Step 8

Take the BBQ sauce out of the fridge and shake well. Pour some of the sauce into the slow cooker with the pork (your desired sauce to pork ratio) and stir to combine. Season with salt & pepper to taste.

Step 9

Combine the SPICY MAYO COLESLAW ingredients together in a large bowl. Let sit for 10 minutes then season with extra salt & pepper to taste.

Step 10

Serve the pulled pork on the buns with the coleslaw and the remaining BBQ sauce on the side.

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Top Tags

Red Curry Braised Pork

Lamb and date tagine

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Braised Pork & Cabbage

Texan-style pulled pork

Burmese pork and peanut curry

Honey-soy braised pork

Slow Cooker Carolina Pulled Pork Sa...

Top 10 shoulder recipes from across the web

The most viewed shoulder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Curry Braised Pork

Lamb and date tagine

Twice-cooked Asian brisket

Slow-roasted lamb shoulder

Slow-cooked pulled chipotle beef

Braised Pork & Cabbage

Texan-style pulled pork

Burmese pork and peanut curry

Honey-soy braised pork

Slow Cooker Carolina Pulled Pork Sa...

The most viewed shoulder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine