Assault on Peppa
Use this recipe to slow-cook your joint to perfection, rendering away fat and leaving you with the ideal lean base to make five more meals to keep your trough full all week.
Per 150g serving: 332kcal; 28g protein
Ingredients
1 bone-in pork shoulder (about 4kg)
2tbsp cocoa powder
1tbsp ground coffee (filter, not instant)
3 pinches sea salt
2tbsp paprika
1 bone-in pork shoulder (about 4kg)2tbsp cocoa powder
1tbsp ground coffee (filter, not instant)
3 pinches sea salt
2tbsp paprika
1 Pack in fat-free flavour by spice-curing your meat. Mix the dry ingredients and rub over the pork. Wrap the meat tightly in cling film and leave in the fridge overnight.
2 In the morning, pre-heat your oven to 220°C, brush the spices off the pork and roast for 30min. Turn the heat down to 150°C, cover the pork in foil and cook for 6hr. Remove the foil for the final 60min to crisp the crackling. Now pig out…
2 In the morning, pre-heat your oven to 220°C, brush the spices off the pork and roast for 30min. Turn the heat down to 150°C, cover the pork in foil and cook for 6hr. Remove the foil for the final 60min to crisp the crackling. Now pig out…
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