MEAT RECIPE

Milk-Infused Pork Shoulder Roast

Ingredients

1.5 kg (3 lb 3 oz) boneless pork shoulder, tied
kosher salt and black pepper
2 tablespoons unsalted butter
3 cups full-cream (whole) milk
4 strips of lemon peel
3 sprigs of sage
3 sprigs of thyme
3 bay leaves, preferably fresh
1/8 teaspoon bicarbonate of soda (baking soda)
6 small leeks, white and light green parts only, halved lengthways
3 small potatoes, peeled and cut into quarters

Equipment

Fire pit
Campfire Grill grate
Campfire 4.5 Quart Camp Oven

- Feeds 6 -

HOW TO MAKE IT

1. Light your fire and let it burn down for about an hour until you obtain a medium heat. Place a grill grate 20 cm (8 in) above the coals.

2. Season the pork with salt and pepper. Melt the butter in a cast-iron camp oven over the coals, then add the pork and cook, turning occasionally, for about 10 minutes, until browned all over. Add the milk, lemon peel, sage, thyme, bay leaves and bicarbonate of soda, then cover and bring to a simmer. Cook the pork, turning it occasionally, for 2 hours, 40 minutes. Using tongs, carefully lift the pork and place the leek and potato underneath. Continue to cook, uncovered, for about 20 minutes, until the leek, potato and pork are very tender.

3. Transfer the pork and leeks to a work surface. Discard the herbs and lemon peel, then pour the pan juices, which may look curdled, into a bowl, along with the potato. Mash and season to taste with salt and pepper.

4. Remove the strings from the pork and thinly slice the meat, then serve with the leeks and mash.

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In partnership with Campfire Australia.