Low And Slow

Sometimes the best cooking happens when you’re not in the kitchen. These three showstoppers slowly cook all day while you go out and live your life. Come back to dinner (and a fragrant home). It’s that easy

Pork Shoulder Braciola with Ragù

It wouldn’t be right to cook a herby, Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavour.

Serves 4

1.8kg skinless, boneless pork shoulder

Kosher salt

2 large eggs, beaten to blend

1 head of garlic, cloves separated, half finely chopped, half thinly sliced

1/2 cup panko (Japanese breadcrumbs)

1/3 cup chopped parsley

1T chopped rosemary

1t freshly ground black pepper

1/2t crushed red pepper flakes

100g Parmesan, coarsely grated, plus extra, finely grated, for serving

2T extra-virgin olive oil

2 (800g) cans whole peeled tomatoes

500g pasta (any shape)

1. Preheat oven to 105°C. Place pork shoulder, fat side down, on a cutting board, short end facing you. Using a long, sharp knife, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast, lifting and unfurling meat with your free hand, until it lies flat (be careful not to cut all the way through). Season generously on both sides with salt.

2. Mix eggs, chopped garlic, panko, parsley, rosemary, black pepper, red pepper flakes, and 100g Parmesan in a medium bowl. Keeping fattier side of pork shoulder facing downward, smear filling all over top side. Roll up roast and tie closed in 3 or 4 places with kitchen twine.