Pork Shoulder with Bubble & Squeak
Shredded, slow cooked pork shoulder is served up in bowls with bubble and squeak in this comforting pork shoulder recipe. If you do not have leftover bubble and squeak, simply boil potatoes, parsnips, carrots and swede together until soft and blanch the cabbage and leeks in salted water for 4 minutes.
- Preheat the oven to 200°C/gas mark 6
- Place the pork in a large, heavy-based roasting dish. Pour in the water until it reaches halfway up the pork and add the rest of the ingredients. Place in the oven for 20 minutes, then turn the oven down to 110°C/gas mark 1/4 and cover with a lid. Cook for 2 hours until tender
- Once ready, remove the pork from the pot and put to one side. Place the saucepan with the cooking liquor over the heat and get rid of the layer that rises to the surface. Strain the liquor and set aside to serve with the pork
- Meanwhile, make the bubble and squeak. Melt the butter in a frying pan over a medium heat. Add the shallots and sweat until soft, then add the rest of the cooked leftover vegetables. Heat through and stir to form a rough mash
- Increase the heat and continue to cook, stirring occasionally to brown the mixture. Remove from the heat and season to taste. Top with the cheese and finish off in an oven at 180°C/gas mark 4 until golden brown
- While the pork is still hot, use 2 forks to roughly shred the meat as this will help it take on the cooking juices when served. Divide the pork between 4 large bowls with the bubble and squeak and a good ladle of the cooking liquor