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Pork Shoulder

Friday, 28 February 2014  |  Sue Ambrose



Serves 4-6 Preparation time: 10 minutes Cook time: 2 hours

Ingredients • 1.5kg Rare Breed shoulder of pork, skin on

• Sea salt and freshly ground black pepper

• 2 red onions, halved

• 2 carrots, peeled and halved lengthways

• 2 sticks of celery, halved

• 1 bulb of garlic, skin on, broken into cloves

• 6-8 fresh bay leaves

• 600ml water or vegetable stock


How to make Ambrose Pork shoulder roast

1. Preheat your oven to 220°C/425°F/gas mark 7.

2. Remove the pork form all packaging, rinse and pat dry with kitchen towel.

3. Rub salt right into all the scores, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and put in the preheated oven.

4. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 180°C/350°F/gas mark 4 and roast for another 30 minutes. Take out of the oven and baste with the fat in the bottom of the tray.

5. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the oven to roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.