{"id":6899,"date":"2018-12-06T10:38:02","date_gmt":"2018-12-06T10:38:02","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/recipe\/?p=6899"},"modified":"2018-12-29T05:46:30","modified_gmt":"2018-12-29T05:46:30","slug":"pork-shoulder-slow-cooked-in-buttermilk-with-cavolo-nero-and-walnut-miso-dressing-recipe","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/recipe\/pork-shoulder-slow-cooked-in-buttermilk-with-cavolo-nero-and-walnut-miso-dressing-recipe\/","title":{"rendered":"Pork shoulder slow cooked in buttermilk with cavolo nero and walnut miso dressing recipe"},"content":{"rendered":"
I am a very fussy pork eater. I only buy heritage pork and my favourite is Berkshire, or black pig; there is a totally different flavour and texture and yes, fat level and all of those things are very important to me, as is the way they have been farmed. The shoulder is my favourite cut and I use my slow cooker and when I say slow, in this case I mean 16 hours, always on low. It is so tender and yet as long as it\u2019s not \u2018overcooked\u2019 it can be sliced easily (though always with a very sharp knife). I\u2019ve taken the idea from a traditional Italian dish of pork cooked in milk; I use buttermilk as it offers a great counterpoint for the richness of the pork. It always curdles by the way, so don\u2019t be put off by that. The cavolo nero dish that accompanies it is so moreish that all you kale doubters out there will eat your words!<\/p>\n","protected":false},"excerpt":{"rendered":"
I am a very fussy pork eater. I only buy heritage pork and my favourite is Berkshire, or black pig; there is a totally different flavour and texture and yes, fat level and all of those things are very important to me, as is the way they have been farmed. The shoulder is my favourite<\/p>\n","protected":false},"author":1,"featured_media":6900,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-6899","post","type-post","status-publish","format-standard","has-post-thumbnail","category-healthy-recipe"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
![\"\"](\"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-content\/uploads\/2018\/12\/Pork-shoulder-slow-cooked-in-buttermilk-with-cavolo-nero-and-walnut-miso-dressing-recipe.jpg\")
I am a very fussy pork eater. I only buy heritage pork and my favourite is Berkshire, or black pig; there is a totally different flavour and texture and yes, fat level and all of those things are very important to me, as is the way they have been farmed. The shoulder is my favourite cut and I use my slow cooker and when I say slow, in this case I mean 16 hours, always on low. It is so tender and yet as long as it\u2019s not \u2018overcooked\u2019 it can be sliced easily (though always with a very sharp knife). I\u2019ve taken the idea from a traditional Italian dish of pork cooked in milk; I use buttermilk as it offers a great counterpoint for the richness of the pork. It always curdles by the way, so don\u2019t be put off by that. The cavolo nero dish that accompanies it is so moreish that all you kale doubters out there will eat your words!<\/p>\n","protected":false},"excerpt":{"rendered":"