I’ve done this once before but I didn’t take nearly enough pictures, and the previous attempt was also in the oven with a fairly hefty 4.5kg bone-in shoulder, whereas this one was a meagre 2kg bone-out jobby from Tesco.
You get a lot of pork for 2kg, I tell you. We made this on New Year’s Eve as part of a gourmet 3 course meal in, as I was still recovering from the devil’s illness – tonsillitis. I managed to have it three times over December and January and I’m still not 100% yet, fortunately Christmas Day itself was illness free!
Anyway. A 2kg pork shoulder is plenty for two hungry people – it would feed four easily with leftovers. We have LOTS of pork in the freezer, but that’s only a good thing really isn’t it?
I’ll leave my coleslaw recipe for another day but it really does pay to make this stuff yourself. It is SO easy, and tastes way nicer than what you get in shops. I typically slice cabbage, red onion and grated carrot and toss in a bit of lemon juice, mayonnaise, creme fraiche or yoghurt and a dash of mustard. Serve on white baps with sweet potato fries or salad as a side.