Preparation time: 40mins, plus overnight brine
Cooking time: 5 hours
This recipe takes time, but rest assured the results are well worth it. It begins with an overnight brine, followed by a gentle low and slow roast, then a final blast to produce a wonderfully bronzed exterior. Brining adds moisture and highlights the natural flavour and subtle sweetness of the pork. Low temperature cooking slowly brings the meat up to a perfect 65C internally, and then holds it there to gently tenderize the meat by maximising the “fibre-bursting activities” of the natural enzymes within. Or so Harold McGee would say.
You’ll need an ovenproof meat thermometer, this is essential. They’re an extremely useful kitchen tool for cooking meat safely and accurately. Here’s a link to the one I use, but any similar will do the job like the ones they sell at The Butchery Ltd for £6.50
Not enough time for low and slow? Skip to the bottom for a high and fast alternative.