Slow Roast Shoulder of Pork
Number of Servings
An insanely delicious dish that is easy to prep, cooks low and slow, leaving you to get on with your day. Invite loved ones over, crack open a bottle of your favourite wine and get stuck in, make sure to have first dibs on the crackling as that'll be snaffled before you know it.
- 2kg Saddleback pork shoulder
- 2 sticks of celery
- 2 medium onions
- 2 carrots
- 1 bulb of garlic halved
- 1 teaspoon sea salt
- a sprig of rosemary
- a sprig of thyme
- 330ml dry cider
- 500ml water
- 4 large potatoes
- 2 large parsnips
- 3 carrots
- 1 small swede
- Preheat the oven to 220c. Place the chopped celery, onion, carrots and garlic in the bottom of a deep-sided roasting pan.
- Rub the sea salt into the pork skin. Place the pan with the pork into the oven and roast at 220c for 30 minutes. Remove the pan from the oven, pour the water into the base avoiding the pork and cover with foil, sealing well but making a tent so that the pork skin is not in contact with the foil.
- Turn the oven down to 150c and cook the pork for 2 1⁄2-3 hours.
- Remove the pan from the oven and place the pork on an oven proof tray. Pour the excess fat from the roasting tray being sure to retain the cooking liquid.
- Place the roasting tray over a moderate heat on the stove and pour in the cider. Use a wooden spoon to remove any crispy bits of vegetable from the bottom of the pan. Transfer the contents of the roasting pan to a sauce pan and continue to cook until the liquid has reduced by half.
- Place a metal sieve over a clean sauce pan and carefully pour the cider gravy through the sieve capturing the vegetables as you go. Use a wooden spoon to push the vegetables through the sieve, the pulp from the vegetables will thicken the gravy. Return to the heat and skim off any fat from the surface. Keep warm until ready to serve.
- To crisp up the crackling, turn the oven up to 220c and place the pork on the middle shelf for 10-15 minutes.
- For the root vegetable mash.
- Place the prepared root vegetables in a large saucepan and cover with cold salted water. Bring to the boil then reduce the heat to allow the vegetables to simmer for 25–30 minutes until soft.
- Drain well and return to the pan. Allow the vegetables to steam dry for a minute or two before adding a large knob of butter and season well with freshly milled pepper and sea salt before crushing with a potato masher.
- Serve topped with slices of roast pork with cider gravy and steamed greens.