Recipe kindly supplied by Grant Hawthorne. Chef-producer. African Volcano
One of the more popular dishes I use to showcase the versatility and combination of both the sauce and marinade. Slow roasted and flakes beautifully. The flavours marry well and the peri peri bap reinforces the flavour throughout the dish.
Served at Maltby Street food market on Saturdays
6kg shoulder of pork, on the bone, skin removed
240g African Volcano peri peri marinade (medium strength)
Maldon salt to taste
1l Orange juice
100g Demerara sugar
240g African Volcano peri peri sauce (medium strength)
5 x Recipe for the African Volcano peri peri roll
Marinate the boned and butterflied pork shoulder for four hours in the African Volcano peri peri marinade.
Reduce the cola and orange by 50%. Reserve to one side
Once marinade session is complete, place in a deep baking tray and season liberally with Maldon salt.
Place in a pre-heated oven (80DegC) for 16 hours (Ideally leave this overnight), uncovered. Turn at least once.
Raise the temperature to 100DegC and cook for a further 60minutes.
Remove tray from the oven and increase the temperature to 180DegC.
Drain the liquid from the tray into the reduction and mix thoroughly. Pour liberally over the cooked pork and return to the tray. Cover with foil and return to the oven. Cook for 45 minutes.
Remove tray from oven and leave the shoulder to rest in the juices for 30 minutes. Drain and reserve the cooked shoulder on a drip tray.
Whilst it is cooling, use the 2 fork method to shred or pull the cooked meat, as thought you would for a Rillette. Remove any gristle and excess fat (leave some fat in for the reheating). Reserve to one side and allow cooling. Store in a fridge below 3degC, covered and dated.
Remove excess fat from the reduction mixture and separate both. Reserve both to one side for later use. Store in the fridge, below 3DegC.
Note: (This is something I mention to customers at Maltby Street on Saturdays)
You can forego the cooking time changes etc by simply doing the following:
Go to the butcher on your way home from work and collect your pre-ordered, boned & skinned shoulder of pork. Come home and pour yourself a glass of wine.
Marinate the pork shoulder for 4-6 hours and season liberally with Maldon salt. Leave in a deep baking dish and refrigerate. Just before you go to bed, place the pork in a pre-heated (90DegC) oven and enjoy some rest.
Get up and go to work the following day. Come home from work and pour yourself another glass of wine. Remove the pork from the oven and cover with foil. Drain all the juices into a deep saucepan/ small pot and add the sugar; peri peri sauce; orange juice and cola. Reduce by 50%. Skim the fat off and leave to cool. Proceed as per service.
(Drinking wine will not improve the dish, however it does ease the troubles of a busy day!)
When reheating the pork, use some fat in the pan, add approximately 150g cooked weight of the pulled pork. Fry quickly and add some reduction to moisten.
Serve in a peri-peri bap, with sliced tomato and gherkin, along with mixed salad leaves and drizzle a little peri peri sauce for good measure. Sprinkle a little Maldon salt. Eat immediately.