Pork shoulder pot roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 kg boneless pork shoulder
10 g fresh rosemary leaves, picked and roughly torn
3 garlic cloves, minced
5 ml coarse sea salt
1 ml black pepper
1.5 tbsp olive oil
4 small onions, peeled and sliced
2 medium carrots, peeled, halved length ways and cut into large chunks
250 ml pork or beef stock, made with 1 pork or beef boullion cube
500 g baby potatoes
5 ml, Thyme , dried
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Directions: |
Directions:Preheat the oven to 350º f. Score the skin of the pork with a sharp knife, then make about 15 small incisions in the sides of the meat and stuff each with some of the chopped rosemary and a slice of garlic. Rub the skin with half the sea salt.
Heat 1 tablespoon of the oil in a large lidded casserole over a medium heat. Add the onions and cook for 5 minutes, until the onion is just softened and golden.
Add the carrots, bay leaves and the remaining rosemary. Pour in the stock, bring to a boil and let simmer for 1-2 minutes, until reduced slightly.
Sit the pork in the vegetables, then cover and cook in the oven for 45 minutes. Take the roast out of the oven. Scatter the remaining salt over the pork skin, pressing it in with the back of a metal spoon.
Increase the oven temperature to 425ºf. Put the potatoes in a bowl and coat with the remaining oil. Add them to the casserole and return it to the oven, uncovered, for a further 45 minutes.
Transfer the pork to a chopping board to carve. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:10 minutes |
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