A rich and tasty alternative to the traditional Sunday lunch that will satisfy your meat lover guests.
4 people made this
2kg pork shoulder, bone in and skin on
1 teaspoon sea salt
freshly ground black pepper to taste
2 red onions, quartered
1 head garlic, chopped
2 sticks celery, halved
2 carrots, halved
6-8 bay leaves
600ml vegetable stock
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Method Prep:15min › Cook:6hr › Ready in:6hr15min
Pre-heat oven to 220 C / Gas 7.
Place the meat on a cutting board with the skin facing up. Score the pork skin and sprinkle generously with salt and pepper. Place the pork in a roasting tin, skin facing up.
Roast the pork for 30 minutes, until skin starts sizzling.
Lower the temperature to 170 C / Gas 3, cover the pork with foil and cook for 4 1/2 hours.
Place the meat on a cutting board and save a few spoons of dripping.
Place all vegetables, garlic and bay leaves in the roasting tin and stir with the reserved dripping. Lay the pork on top of the vegetables.
Place in the oven again without foil, and roast for 1 hour.
Set aside the pork to rest. Spoon the dripping from the roasting tin into a saucepan. Add the vegetable stock and bring the mixture to the boil. Reduce heat to a simmer and cook till the sauce is rich in colour and has reduced by about half. Season the sauce to taste with salt and pepper.
Strain the sauce and serve with the pork and vegetables.