Recipe: Pork shoulder - roast

Rating: 4.8 stars based on 786 reviews

Ingredients

1 to 1.5kg bone-out shoulder of pork, skin on

Sea salt and freshly ground black pepper

2 red onions, halved

2 carrots, peeled and halved lengthways

2 sticks of celery, halved

1 bulb of garlic, skin on, broken into cloves

6-8 fresh bay leaves

600ml water or vegetable stock

Method

Preheat your oven to 220°C/425°F/gas mark 7.

Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.

Rub salt right into all the scores you've just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over.

Season the underside of the meat with a few pinches of salt and pepper.

Place your pork, skin side-up, in a roasting tray and pop in the preheated oven.

Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling.

At this point, turn the heat down to 180°C/350°F/Gas Mark 4 and roast for another 30 minutes.

Take out of the oven and baste with the fat in the bottom of the tray.

Carefully lift the pork up and transfer to a chopping board.

Add all the veg, garlic and bay leaves to the tray and stir them into the fat.

Place the pork back on top of everything and return to the oven to roast for another hour.

By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.

Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray.

When you've got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve.

Add a little more salt and pepper if it needs it.

Serve the pork and crackling with your jug of gravy.


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