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Braised pork shoulder trencher

A clever childhood recipe now turned into a bit of a retro party staple. A dish we have been serving in the bar at Mjølner since the inception of the venue. Works with different breads and fillings, let your imagination run wild!

Braised pork shoulder trencher

Credit: Adam Liaw

  • serves

    2

  • prep

    15 minutes

  • cook

    4:30 hours

  • difficulty

    Easy

serves

2

people

preparation

15

minutes

cooking

4:30

hours

difficulty

Easy

level

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Five Ingredient Dinner

episode The Cook Up with Adam Liaw • 
cooking • 
25m
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episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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

  1. Stand the pork shoulder at room temperature for 30 minutes to take the chill off. Rub all over with smoked paprika, salt and pepper.
  2. 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.  
  3. Reduce the oven temperature to 180°C. Cut the top off the cob loaf and pull out the bread from the middle.
  4. Place on a baking tray and place in the oven until warmed through.
  5. 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.

Stream free On Demand

Thumbnail of Five Ingredient Dinner

Five Ingredient Dinner

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 11 September 2024 11:40pm
By Joachum Borenius
Source: SBS



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