pork roast
Serves: 4 with a little left over for sandwiches
Cooking Time: 2 1/2 hours
Serving Suggestion: Enjoy with creamy mash and gravy
Prep Time: 20 minutes

INGREDIENTS

  • one 2kg boneless pork shoulder
  • salt
  • Freshly ground black pepper
  • 4 branches fresh rosemary
  • 3 garlic cloves, thinly sliced
  • 2 onions chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, chopped
  • Butchers string.

COOKING INSTRUCTIONS

  1. Pre-heat the oven to 180 degrees.
  2. Season the shoulder liberally on both sides with salt and pepper
  3. Truss the roast by taking butchers string and tying one string tightly length wise and 4 shorter strings width wise (about 3cm apart)
  4. Place the roast fat side up, with a pairing knife make a few small incisions into the fat. Cut the rosemary sprigs into 3cm segments and insert into every other cut so that half the sprig is inserted into the fat.
  5. In the remaining incisions, place the sliced garlic.
  6. Scatter the chopped onions, carrots and celery in the bottom of heavy-bottomed roasting pan.
  7. Then set the shoulder on top of the vegetables and add a liter of water.
  8. Place into the oven and roast about two and a half hours until the pork registers an internal temperature of around 70 degrees on a meat thermometer.
  9. Let the meat rest for 10-15 minutes before you serve it.
  10. Reserve the pan juices and vegetable for another use or make a pan gravy.