It’s still winter, which means there’s still the opportunity to prepare warming meals over a chilly weekend, like a delicious, slow-cooked pork shoulder served with potatoes and a crisp salad. This particular recipe, slow-cooked pork shoulder from Otway Pork, is the perfect fit for a Sunday afternoon spent in the kitchen preparing a fabulous family feast.

Serves 4

2 onions, thinly sliced

4 garlic cloves, thinly sliced

1 1/2 Tbsp fresh lemon zest

1/2 bunch rosemary, leaves picked, finely chopped

1/2 bunch thyme, leaves picked, finely chopped

1/2 bunch oregano, leaves picked, finely chopped

1/2 cup olive oil

2.5kg Otway pork shoulder

800 grams baby kipfler potatoes, scrubbed

2 cups chicken stock

Preheat the oven to 150°C.

Combine onion, garlic, lemon rind, herbs and 1/4 cup oil in a bowl with 1 teaspoon each salt flakes and cracked black pepper. Set aside.

Heat remaining 1/4 cup oil in a large heavy-based casserole with a lid over high heat. Season pork and add to casserole. Cook, turning, for 15- 20 minutes or until evenly browned. Remove pork and line casserole base with potatoes. Return pork to casserole on top of potatoes and spread onion mixture around the pork. Add stock and bring to the boil, then cover and transfer to the oven. Cook for 3 hours or until pork is very tender.

Increase oven temperature to 220°C and cook, uncovered, for 30-40 minutes or until pork is golden.

Transfer the pork to a serving platter and drizzle over some of the cooking juices. Serve with a mixed green leaf salad, kipfler potato and onion mixture.

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