If you feel like mixing things up this Christmas, why not try my amazing slow-cooked pork roast?
Although it takes long to cook, it is easy to make and tastes out of this world. If you leave the pork to cook, you have the whole day to prepare and cook everything else. Don’t forget that preparation is everything and if you’re planned out your meal then everything will run smoothly. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you.
3 kg higher-welfare shoulder of pork, bone-in, skin on
freshly ground black pepper
2 red onions, halved
2 carrots, peeled and chopped
2 sticks celery, halved
1 bulb garlic, skin on, broken into cloves
6-8 bay leaves
3 sprigs fresh thyme
3 sprigs fresh rosemary
3 sprigs fresh sage
600 ml chicken stock
1 heaped tbsp flour
150 ml white wine
Serves 10 people
Preparation 5 minutes
Cooking time 5.5 hours
Preheat your oven to 220°C
Place your pork on a large chopping board, skin-side up. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. Rub a generous amount of salt right into all the scores you’ve just made. 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 large roasting tray and put in the preheated oven. 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 170°C, cover the pork with a double layer of tinfoil, place back in the oven and roast for a further 3 and a half hours.
Take out of the oven, take the foil off, and baste the meat with the fat in the bottom of the tray. 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 without the foil to roast for another hour. By this time the meat should be soft and tender.
Carefully move the meat to a serving dish, cover again with tinfoil and leave to rest while you make your gravy.
Place the roasting tray onto the stove, add a heaped tablespoon of flour and cook on high for 30 seconds, then add the wine, boil for another 30 seconds, then add the stock and simmer for 2 minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a rich, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to push all the flavours of the veggies through the sieve. Add a little more salt and pepper if it needs it.
Serve the pork and crackling with your jug of gravy and some lovely roast potatoes.
PS: the crackling is AMAZING!!! Your guests will be fighting over it ❤