Leftover slow roast pork

Using the leftover pork from the weekend & the left over gravy I made individual pies for us all

I really like making individual portions of things - I think it makes meals seem a bit more special!

All I did was warm the shredded pork in a pan, add the gravy & warm through

I then added a splash of double cream & some soy sauce.

Whilst this was simmering I rolled out a piece of puff pastry & cut it to fit my pie dishes

I then split the meat & sauce between the three dishes, topped with pastry, brushed with milk, added a couple of air holes & decorated with Russian Doll cookie cutter pastry shapes

The pies then went in the oven at 200C for 30 minutes

I served this with mashed potatoes (should have peas too but I'd run out from frozen peas!)

Slow Roast Marmalade Pork

This is a gorgeous recipe that I found in a Sainsbury's magazine.

It is a Jamie Oliver recipe and I have made it several times over the two years I have had it.

I can't find a link to the original recipe so am posting it here from the magazine

Serves 8-10 (with leftovers if you're lucky!!)

Ingredients
1 x 5.5kg neck end of shoulder of pork or 2 x 1.75kg boneless pork shoulder joints
Olive oil
1/2 x 340g jar good quality fine shred orange marmalade
freshly ground black pepper
sea salt

Method

• Pre heat oven to Gas Mark 4/180C
• Place the pork in a large roasting tray and score the skin (I get my butcher Mr Pargiter to do this for me)
• Drizzle over the olive oil and rub in
• Season with sea salt and freshly ground black pepper
• Roast for about 5 hours or until pork is tender and shreds easily
• Remove from oven
• Mix the marmalade with a teaspoon of black pepper and spoon this all over the pork
• Put the pork back in the oven for another 30 minutes or so until it golden and glazed
• Remove from oven and let it rest for at least 30 minutes covered loosely with foil
• When ready to serve shred the pork and the crackling, drizzle over some of the sticky juices and serve on a large platter.

That is the original recipe, I now cook it slightly differently, in that I have the oven at 100C and cook the meat for 12 hours, then I turn it up to 200C for 30 minutes before adding the glaze.  I also add a few chili flakes to the glaze

I have done this both for buffets and for a Sunday roast and each time it has been very well received and demolished - sometimes I have leftovers sometimes I don't!

I made this for a Sunday lunch with Husband, DD, Mum, her Husband and my Best Friend yesterday and again they all loved it and I do have leftovers so am trying to decide how best to use them up

Watch this space...