Another dish with pork shoulder, which is great for those on a budget! Pork shoulder is best slow roasted, and stays lovely and moist without any need for basting and minimal attention while cooking. This method also works well whether you have a small or large joint and gives great crackling and it quick to prepare.
This is a traditional Sunday roast dish with proper home-made gravy, which isn’t that much harder or slower than using the granules. Best served with Yorkshire Puddings (see my post from March 10th 2012 for fool-proof Yorkshires), roast potatoes and fresh vegetables.
Pork shoulder joint – I used a boneless 2lb/1kg joint, rind on, scored (great for 2 people, with a bit left for sandwiches) but this technique works for any size joint
Seasoning – salt, pepper and dried herbs
Plain flour – 1 tablespoon
Chicken stock – ½ pint/300ml (1 small foil container – see my Chicken Stock blog March 21st 2012)
Cornflour (optional for thicker gravy) – 1-2 tablespoons (depending on how thick you want it)
Equipment: Roasting tin with wire rack/trivet, baking tray, saucepan, whisk, sieve (optional)
- Preheat the oven to 230°C/Fan 210°C/Gas 8. Sprinkle the pepper and herbs over the flash, and rub salt and pepper into the scored skin. Put on the rack and pour some cold water in the bottom ½ inch of the roasting tray. Place in the middle of the oven for 20 minutes.
- Turn the oven down to 180°C/Fan 160°C/Gas 4, and cook for 20-5 minutes per lb/500g.
- Take the crackling off the pork by running a sharp knife under the skin, being careful not to remove any flesh. Put it on the baking tray back in the oven while you rest the meat in a warm place wrapped in foil for 10 minutes. If the crackling looks a bit soft turn the oven back up to 230°C/Fan 210°C/Gas 8.
- Heat up the stock in a saucepan.
- Pour off all but about 2 tablespoons of excess fat from the roasting tin. Put the roasting tin on a low-medium heated hob, pour in the flour and stir into the meat juices well, and scraping up the sediment, for a couple of minutes.
- Gradually add the stock, stirring in well so lumps don’t form and bring to the boil (sometimes it’s easier to pour into the saucepan at this point if the baking tray is large). Simmer for a couple of minutes. If you like a thicker gravy mix about 1 tablespoon of cornflour with about 2 tablespoons of water until it’s smooth, and add to the gravy, simmering for another couple of minutes.
- Pour into a jug, using a sieve if it looks a bit lumpy or there’s a lot of sediment.
- Carve the meat and crackling and serve.