Roast Pork Shoulder - Weekend Roast

Recently we had a Pork Shoulder to Roast
Unfortunately the skin was missing so we didn't get the crackling but the resulting  Pork was very juicy, tasty and well worth this method
This photo is what it would have looked like if we had the skin on
(Photo  and recipe sourced from sainsburys.co.uk)
Beautiful Crackling to nibble on
Nevertheless it did taste wonderful. Crackling or not

I shoulder pork
10 gms rosemary leaves
4 garlic cloves sliced
1 tsp coarse sea salt
1.5 tbsp olive oil
2 red onions cut into wedges
2 tsp fennel seeds light crushed
2 apples peeled, cored and cut into wedges
1 bulb fennel trimmed and cut into quarters
500 mis of Cider
2 medium parsnips peeled, halved lengthwise and cut into large chunks
2 medium carrots peeled, halved lengthwise and cut into large chunks
2 bay leaves, fresh or dried
250 ml chicken stock  You can use a stock cube

Preheat the oven to 180C Fan Bake 160C
Score the skin of the pork and make about 15 incisions all around the meat
Stuff each hole with rosemary leaves and a slice of garlic
Rub the skin with half the salt

Heat 1 tablespoon of the oil in a larger lidded casserole over a medium heat
Add onions and fennel seeds and cook for 5 minutes until the onion is just soft and golden,
Add the apples, cider, fennel, parsnips, carrots and bay leaves and the remaining Rosemary
Pour in the stock,
Bring to a bubble and let simmer for 1-2 minutes until reduce slightly

Sit the pork on the vegetables,

then cover and cook in the oven for 45 minutes
Increase the oven temperature to 210C and cook uncovered for a further 45 minutes

Transfer the pork to a chopping board to carve
Let sit for about 15 minutes to settle down
I made a gravy from the drippings

Carve and serve with green vegetables and drizzle over the gravy
Roast potatoes would a wonderful accompaniment
Peel and cut the potatoes into serving size pieces, toss them in oil and some sea salt
Add them after the first 45 minutes
They should crisp up beautiful in that second cook