Roast blade end shoulder of pork

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We bought another quarter pig from our local Farm Shop on Thursday. They do all the butchering and bag it up for you ready for the freezer, so it couldn’t be easier and it will keep us going for weeks. It works out around £3 per kilo for the most amazing free range meat, I can’t recommend animal sharing enough! This crackling joint has become a tried and tested roast in my house, loved by the adults and kiddies, perfect for Easter.

2kg (ish) pork roasting joint with a good layer of fat at the top – blade end of shoulder is my favourite
6 carrots
small swede
4 sticks of celery
2 med sized red onions
350ml stock
60ml white wine vinegar
Tbsp honey
Tbsp tomato purée
Tsp olive oil

– preheat the oven to 200C/GM7 and grease a large baking tray with the olive oil

– peel your veg and place on the baking tray whole

– score the fat on the meat, and place on top of the veg

– in a small bowl mix together 120ml of the stock, the white wine vinegar, honey and tomato purée then massage into the meat

– blast for 30 mins, then turn the oven down to 150C/GM2 and cook for a further three hours

– check each hour to ensure that nothing is burning, and use the rest of the stock to top up the liquid at the bottom of the tray each time you check

– when it’s ready take the tray out of the oven. Put the meat, carrots and parsnips into a casserole pot with the lid on to rest. It will keep warm for hours, and the longer you leave it to rest the more melt in the mouth it will be when it comes to eating

– to make the gravy scrape the meat juices, celery and onions from the baking tray into your blender or food processor and whiz on the highest setting until combined. Add more stock according to how thin you would like it

– serve the meat and gravy with the carrots, parsnips and other seasonal veggies


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