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6-hour slow-roasted pork shoulder
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Total Time:
6 hours 15 minutes
Irresistible Sunday roast with perfect crackling.
Ingredients:
  • 2 kg higher-welfare pork shoulder bone-in, skin on
  • 2 red onions
  • 2 carrots
  • 2 sticks of celery
  • 1 bulb of garlic
  • 6-8 fresh bay leaves
  • 600 ml organic vegetable stock
Instructions:
  • Take the pork out of the fridge and let it sit at room temperature for 1 hour. Preheat the oven to 220°C/425°F/gas 7. Score the skin of the pork, rub sea salt into the scores, then season the underside with salt and pepper. Roast the pork, skin-side up, for 30 minutes until the skin puffs up. Lower the heat to 170°C/325°F/gas 3, cover with foil, and roast for 4½ hours. Remove the foil, baste the meat, add onions, carrots, celery, garlic, and bay leaves to the tray, and roast for another hour. Rest the meat, make gravy from the tray drippings, and serve with apple sauce.

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