Tender pork braised with root veg and cider – just a little preparation and your main course for a no-fuss family lunch is done. And now the meat is cooked you can look forward to a speedy stir-fry, a herby pasta bake and a seriously tasty sandwich, later in the week.
- Preheat the oven to gas 7, 220°C, fan 200°C. Using a sharp knife, score across the shoulder in strips, and rub with the olive oil and salt, making sure the whole skin is covered. Prepare the carrots by peeling and chopping it into large pieces. Scatter the carrots, celery, onion and garlic cloves over the bottom of a roasting tray and add the bay leaf. Place the pork on top of the vegetables and pour over the cider. Put the shoulder into the oven for 30 minutes, uncovered, to start cooking the crackling.
- After 30 minutes, remove the tray from the oven and cover with foil. Turn the temperature down to gas 3, 170°C, fan 150°C. Return the joint to the oven and cook for another 2 1/2 hours. Baste the meat every 45 minutes with the cider and juices from the pan, basting directly over the crackling. Remove the foil for the last 30 minutes of cooking. If the crackling needs crisping up at the end of the cooking time, preheat the grill to high and brown the crackling for 5-10 minutes.
- Remove the pork from the oven, or grill, and allow to rest for at least 20 minutes. To serve, slice the pork along the crackling lines. Best served with roast potatoes, green beans and apple sauce.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.