Season the shoulder liberally on both sides with salt and pepper
Truss the roast by taking butchers string and tying one string tightly length wise and 4 shorter strings width wise (about 3cm apart)
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.
In the remaining incisions, place the sliced garlic.
Scatter the chopped onions, carrots and celery in the bottom of heavy-bottomed roasting pan.
Then set the shoulder on top of the vegetables and add a liter of water.
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.
Let the meat rest for 10-15 minutes before you serve it.
Reserve the pan juices and vegetable for another use or make a pan gravy.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.