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This juicy roast pork shoulder with extra crispy crackling is a sensational centrepiece for your Sunday roast. The oven does the heavy lifting with a long slow cook, while you relax with a glass of wine!
Recipe courtesy of TracklementsPreheat the oven to 220°C/425°F/gas mark 7.
Score the pork skin with a sharp knife - about 1cm apart - through the skin and fat but try not to go through to the meat
Rub sea salt into the scores. Season the underside of the joint with salt and pepper and place skin side up onto a roasting dish. Cook for 40 mins, uncovered (you’re waiting for the skin to puff up and start to crackle)
Turn the oven down to 150°C/300°F/gas mark 2. Cover with two layers of tin foil so no moisture can escape and cook at the bottom of the oven for around 4 ½ hours.
Remove the tin foil, baste the pork with the juices and cook, uncovered, for a further hour or until the crackling is crispy
Remove from the oven and let it rest. Transfer the juices to a pan, wait for them to separate and pour off the fat. Stir in the Apple & Sage Jelly, heat gently until the jelly has melted and serve with your favourite accompaniments; roast potatoes, carrots, broccoli and cauliflower cheese.
Preheat the oven to 220°C/425°F/gas mark 7.
Score the pork skin with a sharp knife - about 1cm apart - through the skin and fat but try not to go through to the meat
Rub sea salt into the scores. Season the underside of the joint with salt and pepper and place skin side up onto a roasting dish. Cook for 40 mins, uncovered (you’re waiting for the skin to puff up and start to crackle)
Turn the oven down to 150°C/300°F/gas mark 2. Cover with two layers of tin foil so no moisture can escape and cook at the bottom of the oven for around 4 ½ hours.
Remove the tin foil, baste the pork with the juices and cook, uncovered, for a further hour or until the crackling is crispy
Remove from the oven and let it rest. Transfer the juices to a pan, wait for them to separate and pour off the fat. Stir in the Apple & Sage Jelly, heat gently until the jelly has melted and serve with your favourite accompaniments; roast potatoes, carrots, broccoli and cauliflower cheese.
15 minutes
Serves 18-22 scones
