
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
- Pre-heat the oven to 180 degrees.
- 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.
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