serves
2
prep
15 minutes
cook
4:30 hours
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
4:30
hours
difficulty
Easy
level
Ingredients
- 2 kg pork shoulder, bone in, rind scored at 3-cm intervals
- 50 g smoked paprika
- sea salt flakes and black pepper, to taste
- 2 brown onions, thinly sliced
- 750 ml pale ale
- 1 cob loaf
- 200 g sour cream
- assorted pickles (carrots, guindillas and gherkins), to serve
Standing time: 30 minutes
Instructions
- Stand the pork shoulder at room temperature for 30 minutes to take the chill off. Rub all over with smoked paprika, salt and pepper.
- Preheat the oven to 170°C. Scatter the onions in the base of a baking dish that is just big enough to fit the pork shoulder. Pour in the beer and place the pork on top. Cover the dish with foil and bake for 4 hours or until fall apart tender. Take the foil off towards the end and increase the oven temperature to 220°C. Cook for another 20 minutes or until caramelised. Remove from the oven and stand for 15 minutes. This will make more braised pork than you need for this dish but it will keep refrigerated for up to 1 week.
- Reduce the oven temperature to 180°C. Cut the top off the cob loaf and pull out the bread from the middle.
- Place on a baking tray and place in the oven until warmed through.
- Using 2 forks, shred the braised pork. Combine in the dish with the braised onions and cooking juices. Check the seasoning and adjust if necessary. Fill the hollowed cob loaf with the braised pork mixture, top with sour cream and serve with assorted pickles.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
