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Slow Cooked Pork Shoulder

15 min | Cook 4-5 Hours | Serves 16

1/3 cup olive oil
4 brown onions, diced
2.89kg Ardmona Fire Roasted
Jalapeño Salsa
2 cups maple syrup
2 x 2.25kg shoulder of pork on bone

Preheat oven to 150C. Heat oil in a large deep cast iron casserole dish or roasting pan. Add onions and cook for 15 minutes or until softened. Add Ardmona Fire Roasted Jalapeño Salsa and maple syrup. Bring mixture to the boil and remove from heat. Cover with a tight-fitting lid or cover roasting  pan tightly with foil. Bake for 4-5 hours or until pork is very tender and falling from bone. Remove skin and discard. Shred or chop meat and place into a large bowl. Add all sauce mixture in base of pan and stir to combine. Alternatively, spoon sauce into an airtight container and serve sauce hot with pork and preferred accompaniment. This pork is perfect in sliders with coleslaw and pan sauce.