Roast Pork Shoulder

Roast Pork Shoulder




Servings: 2



Ingredients
1 pork shoulder
1 x 300ml bottles of beer or lager
Oilve Oil
1 tablespoon of mixed herbs
2 tablespoons of sage
4 slices of dried wholemeal or seeded bread, diced in a blender
1 litre of chicken & vegetable stock
1 large onion, diced
70g of closed cup mushrooms, sliced
600g or marris piper potatoes, halved or quartered
2 large carrots, chopped
1 large parsnip, chopped
20 x mini pork & cranberry sausages
A generous handful of green beans, trimmed & washed
Table Salt
salt & pepper

Recipe
1. Dry the outside of the pork thoroughly with kitchen roll and then salt it with table salt to draw all remaining moisture out of the pork fat.
2. Place the sausages in a small tray with olive oil and cook in the oven on 200C for 20-30 mins. then pour the fat and oils from the sausages onto a large baking tray and leave to cool. (For a healthier option cook the sausages on a trivet.)
3. Now that the pork fat is dry wipe of the remaining moisture drawn out by the salt. Then place the pork on a trivet over the 1/2 the onion, all the mushrooms, sage, 500 ml chicken stock, salt and pepper and the beer
4. Place the pork in the oven for ten minutes on the highest heat then reduce the heat down to 175 for 30 mins.
5. Boil the potatoes for 30 mins then lift out fully dry.
6. Then drizzle olive oil over the pork fat and add boiled water to the stock if needed, then place the pork back in the oven for another 30 minutes before checking it again, this step will need to be repeated several times until the pork is done.
7. Place the baking tray with the sausage fat and oil into the oven for ten mins until smoking. (For a healthier option just use spray olive oil, and lightly spray the tray and vegetables.)
8. Place the potatoes carefully on the baking tray and coat them in the oil. Then put the tray back into the oven and cook for 20 mins.
9. Add the carrots to the baking tray, coat them and cook for a further 30 mins, then slightly squash the potatoes with the back of a spoon and add the garlic and thyme were added. Mix the vegetables around the tray carefully and cook until the potatoes brown in parts on the outside.
10. Boil the remaining onion for 20 mins with a teaspoon of sage, then add the bread and mix together and then set into balls. Place them into a loaf tin and drizzle olive oil over and cook in the oven for 30 mins.
11. Add the parsnips to the remaining chicken stock and boil with the mixed herbs until the water has almost gone, then put the parsnips through a ricer and mash into a pureé with the remaining stock and season.
12. Once the pork is cooked after being in the oven for about two hours in total remove the fat and drizzle it in olive oil then place back in the oven on a high heat for 20 -30 mins until golden and cracked. (For a healthier option, do not eat the crackling.)
13. Pour the stock from the trivet into a blender with all of the mushrooms and onions then pureé it to make a thick gravy.
14. Boil the green beans for five minutes, drain and serve.