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6-hour slow-roasted pork shoulder
- 2 kg higher-welfare shoulder of pork, bone-in, skin on
- sea salt
- freshly ground black pepper
- 2 red onions, halved
- 2 carrots, peeled and halved lengthways
- 2 sticks celery, halved
- 1 bulb garlic, skin on, broken into cloves
- 6-8 bay leaves
- 600 ml water or organic vegetable stock
Directions:View on Jamie Oliver
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