Stevie Parle's slow-cooked pork recipe "seems to work particularly well. The rich, fatty flesh of the shoulder really sings with the zingy, fresh rhubarb,it's a surprising and delicious combination, perfect for a roast on a sunny but cold Sunday afternoon. This takes quite a while to cook, but you can always cut it into large chunks to speed up the cooking process.
2 red onions, peeled and halved
2 celery sticks, cut into quarters
3 bay leaves
2 sprigs of rosemary
½ pork shoulder, off the bone, skin removed and discarded
500ml/17fl oz off-dry wine, such as riesling or gewürztraminer
400g/14oz rhubarb, cut into 5cm lengths
Spinach, to serve
Pour over the wine and cover with a sheet of tin foil or grease-proof paper and return to the oven for 90 minutes, basting the meat every 30 minutes.
Place the rhubarb in a bowl, season well and toss in a little olive oil. Remove the covering from the pork and scatter the rhubarb pieces around the tray. Return to the oven, uncovered, for a final 30 minutes, until the rhubarb is tender and the meat is so soft that you can easily pull a bit off. Sometimes you will come across a shoulder that is tougher than others, so you may have to cover it again and return it to the oven for a bit longer until it's perfectly soft.
Leave the pork to rest for 15 minutes. Transfer to a board and pull the meat apart with a couple of forks. Return to the tray with the cooking juices and make sure it's nicely covered in sauce.
Serve with a big spoonful of rhubarb and onions, plenty of cooking liquid and some spinach."
1tbsp olive oil
400g (13oz) pork fillet
1 sprig rosemary
125g (4oz) rhubarb
100ml (3½fl oz) water
1. Preheat oven to Gas 5, 190ºC, fan 170ºC. Oil the roasting pan and put in the oven to heat for 3 minutes. Place pork in the hot oil and roll to lightly seal. Add rosemary and return to oven for 20 minutes.
2. Remove and turn the pork over then return to the oven for a further 10 minutes.
3. Cut the rhubarb into 4cm (1½in) lengths, add to the roasting pan with 100ml (3½fl oz) water and cook for a further 10 minutes. Remove from the oven and leave to rest for 5 minutes before serving.
To serve, carve the pork and spoon over the soft rhubarb and juices.