Name: Slow-Roasted Pork Shoulder with Leeks, Apricots & Thyme Recipe
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: 4
Cuisine: Fusion
Ingredients: 1.8 kg pork shoulder; 2 leeks, cleaned and sliced; 200g dried apricots; 4 sprigs of fresh thyme; 4 cloves of garlic, minced; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 250 ml chicken broth

How To Make Slow-Roasted Pork Shoulder with Leeks, Apricots & Thyme

Pork is one of the most commonly cooked meats in the world and we’ve decided to put our spin into these minimal yet tasty pork recipes that will have you looking forward to every bite.

Preparation: 20 minutes

Cooking: 4 hours 30 minutes

Total: 4 hours 50 minutes

Serves:

Ingredients

1.8 kg pork shoulder
2 leeks, cleaned and sliced
200g dried apricots
4 sprigs of fresh thyme
4 cloves of garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
250 ml chicken broth

Instructions

Preheat the oven to 150°C (300°F).
Season the pork shoulder with salt and pepper.
In a large oven-safe pot, heat the olive oil over medium-high heat.
Sear the pork shoulder on all sides until browned, about 5 minutes per side.
Remove the pork shoulder from the pot and set aside.
In the same pot, add the sliced leeks and cook until they begin to soften, about 5 minutes.
Add the minced garlic and cook for an additional minute.
Return the pork shoulder to the pot and add the dried apricots, thyme sprigs, and chicken broth.
Cover the pot with a tight-fitting lid and transfer to the preheated oven.
Slow-roast the pork shoulder for 4 hours, basting with the juices every hour.
After 4 hours, increase the oven temperature to 200°C (400°F) and cook for an additional 30 minutes, uncovered, to crisp the skin.
Remove the pot from the oven and let the pork shoulder rest for 15 minutes before slicing.