Slow Cooked Pork Bossum

Slow Cooked Pork Bossum

Serves 4


¼ cup sugar

½ cup brown sugar

2 teaspoons sesame oil

1 teaspoon white ground pepper
25g fresh ginger, cut finely – no need to peel

1 tablespoon sea salt flakes

¼ cup olive oil

2kg pork shoulder
 with the bone
1.25L water

oak lettuce leaves, to serve
cooked basmati rice, to serve


Combine sugars, sesame oil, pepper, ginger, salt and oil and mix well. Put meat into roasting dish and coat with sugar mixture. Add water, cover and cook at 120 degrees for six hours (this ensures it will pull apart when cooked). Keep watch as it cooks. If it looks dry, add some more water (remember, this is your stock). Turn over once during the cooking process if desired. Once cooked, pull meat apart and serve in the lettuce leaves with a small amount of rice. There should be a considerable amount of juice left in the pan. Drink this as your meat stock, with some of the pork left in if desired. (You could refrigerate it first to remove the top fat layer.) It is incredibly good for your gut. This is a really delicious roast. We have it often and it is also good if you are having lots of people around. I have also served it in rolls with coleslaw.

This has been adapted from a Donna Hay recipe.