Ingredients

The following ingredients have 4 Servings
  • 4.8 lb 5.5lb (2.2kg-2.5kg) rolled boneless pork shoulder joint
  • 2 cloves garlic (minced)
  • 1 tsp fresh thyme leaves ((or you can use 1/2 tsp dried thyme))
  • 1 tbsp fresh parsley (finely chopped (or you can use 1/2 tsp dried parsley))
  • 1/4 tsp black pepper
  • 1 tbsp sea salt
  • Meat juices from your roasted pork
  • 3 chicken stock cubes (crumbled)
  • 3 cups (720ml) hot vegetable stock - from your boiled/steamed vegetables and potatoes
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp gravy browning (optional)
  • 2 tbsp cornflour/cornstarch
  • 5 tbsp cold water

Instruction

  • Preheat the oven to 170C/325F.
  • Unroll the pork (if it has already been rolled by your butcher) and place on a tray skin-side up.
  • Score the fat in diagonal lines quite deeply, but not so far as to cut into the meat itself.
  • Turn the pork over. Mix together the garlic, thyme, parsley and black pepper and spread the mixture onto the meat and in any grooves of the meat.
  • Turn the pork back over so it's skin-side-up. Roll the pork joint back up and secure with 3-4 pieces of butcher's string.
  • Rub the salt all over the skin.
  • Place on a wire rack over a roasting tin and roast in the oven for 2 hours and 30 minutes.
  • Once the pork has reached the end of the 2 hour 30 minute cooking time, remove from the oven and turn the oven up to 220C/425F.
  • Transfer any meat juices to a saucepan (scraping up any crispy bits in the tin - you can swill with a little water if you need to), then dry off the roasting tin and place the pork back on the wire rack over the roasting tin.
  • Place back in the oven for 20-25 minutes, turning a couple of times to to allow the skin to crisp up. Keep a close eye on the joint to ensure the skin doesn't burn.
  • Meanwhile, heat the meat juices in the saucepan. Sprinkle on the crumbled stock cubes (or add the liquid stock).
  • Stir together whilst pouring in the hot vegetable water. Bring to the boil and lightly season with salt and pepper.
  • Stir in a the cornstarch slurry using a whisk, until the gravy thickens. Stir in the gravy browning if you like a darker gravy. Allow to bubble then turn off the heat.
  • Remove the pork from the oven and allow to rest for 10 minutes.
  • Once rested, add any meat juices from the rested meat to the gravy and heat it through again. Check the gravy for seasoning and add a little more salt and pepper if needed.
  • Serve the pork with the gravy, some apple sauce and your favourite veggies!