ROAST SHOULDER OF PORK

ROAST SHOULDER OF PORK

SERVES 4-6
TAKES 3 HOURS, INCLUDING RESTING TIME

Description

A simple roast pork shoulder recipe with masterful crispy crackling and a tasty side of stuffing for the perfect roast dinner. Order our Sunday Roast Pork Box to get going.

Method

1. Preheat the oven to 200C fan.

2. Drizzle the pork skin with a little olive oil and then massage one tablespoon of salt into the skin forcing it into the score marks. Toss the carrots and onions with a little olive oil and make a bed with them in the roasting tin. Sit the pork on top of the vegetables and place into the preheated oven. Brown for 30 minutes, or until the crackling is crisp and golden-brown.

3. Turn the oven down to 160C fan. Cook for 1 hour and 30 minutes, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively, to check for doneness, insert a digital cooking thermometer into the thickest part of the meat and hold for 30 seconds before taking the reading. It should be at least 70°C.) To be honest, it's hard to overcook pork shoulder, so feel free to give it longer.

4. While the pork shoulder is cooking, spread out the sausage meat in a small roasting dish. Cover with some baking parchment and foil, cooking in the oven for the final 20 minutes of the roast's cooking time and leave in for an additional 10-15 minutes after removing the pork roast (total cooking time for the stuffing 40-45 minutes).

5. When you have removed the pork roast from the oven gently heat the gravy. Leave the roast to rest covered in a warm place for 20 - 30 mins. Serve the pork and crackling sliced with the apple sauce and sage and onion sausage stuffing on the side.

 

Top tip! Warm your dinner plates before dishing out your roast. You'll be grateful with the cold weather sets in.

Ingredients

• rolled shoulder of pork, boneless (1.5 kg). Ask your butcher to score the skin.
• olive oil
• flaky sea salt
• 3 white onions, halved
• 2 carrots
• sage & onion sausage stuffing (250g)
• ‘True Foods’ red wine gravy (250g)
• Ginger Pig apple cider sauce (210g)