Slow-roasted pork neck

Four hours in a covered dish at 150°C, then pull it apart with two forks.

Serves

4 people

Prep

10 minutes

Cook

4 hours 10 minutes

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Start with one 1 kg pork neck. That feeds four, or more if you pile it into rolls.

Pork neck has fat all through it, so it stays moist over a long, slow cook. A lean cut dries out over the same four hours.

Ingredients

• 1 kg pork neck
• 4 garlic cloves, crushed
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 250 ml chicken stock

Method

1. Heat the oven to 150°C. Mix the garlic, paprika, sugar, salt and pepper. Rub the mix all over the pork.
2. Put the pork in a roasting dish just big enough to hold it. Pour the stock around the pork, not over it.
3. Cover the dish tightly with foil. Roast for 3 hours 40 minutes.
4. Take off the foil. Roast for 20 minutes more, until the outside darkens and the meat is fork tender.
5. Rest the pork under loose foil for 10 minutes. Slice it thickly or pull it apart with two forks. Spoon the pan juices over.

Serve it

Serve sliced with roast vegetables, or pull it apart and pile it into soft rolls with coleslaw.