Scandinavian Slow Cooked Pork

Cook Time 3 hours and 30 minutes

Servings 4-6

Ingredients

1 tbsp extra virgin olive oil

1.2kg piece of pork shoulder, boned, skin removed and brought to room temperature

10 French shallots, left whole in their skins

250g blueberries

½ bunch thyme

250ml full bodied red wine

500ml chicken stock (add a little extra if required)

Salt and pepper

Method

Preheat the oven to 160°C and season the pork generously with salt and pepper.

In a large pot roast, heat extra virgin olive oil over a medium-high heat and seal the pork on both sides until golden brown. Remove pork and add the shallots to the pan and saute to lightly caramelise, then add the wine. Bring to the boil and reduce by ⅓ before adding the blueberries and thyme. Cook for a further minute and then place the pork back in the pot. Add the chicken stock and cover with baking paper and the lid. Roast in the oven for 3 hours or until the meat pulls away easily. Check halfway through the cooking and add more stock if necessary.

Once cooked carefully remove the pork and shallots and arrange on a large platter. Cover to keep warm. Place the roasting tin back on the stove (if not flame proof tip juices into a pan) and bring to the boil. Reduce by half then pour around the pork to serve.