- Preparation Time8 mins
- Cooking Time25 mins
For the slow-roasted pork shoulder
2) Place a baking tray in the oven and preheat to 125C/Gas Mark 1/2. Melt 15g of butter in a large cast-iron skillet or frying pan over medium-low heat. Place 2 sandwiches in the skillet or pan and top with another cast-iron skillet, or similar, to weigh them down. Turn the sandwiches and weigh them down again. Cook the sandwiches until golden brown and hot, about 6 minutes per side. Transfer to the oven to keep warm. Repeat with the remaining sandwiches and butter. Cut the sandwiches in half crosswise and serve immediately.
3) For the slow-roasted pork shoulder: Preheat the oven to 140C/Gas Mark 1.
4) In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
5) Place the pork on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
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