This joint may take a while – but for me preparing all the vegetables in the morning while my energy levels are high and leaving something to cook long and slow for a few hours, means all the hard work is done by tea time. So I think this is an ideal dish for busy mums.
- 1 x 3-4kg (6- 8lbs) of pork shoulder on the bone
- can of cider
- Salt and freshly ground black pepper
- 1 bulb of garlic broken into cloves and left unpeeled
- 1 butternut squash deseed and cut into chunks
- 4 trimmed leeks about 13oz in total cut into thick slices
- Small handful of sage leaves
Score the rind of pork in a criss-cross fashion at 5mm intervals, cutting through the fat but not into the meat itself. If you can, get your butcher to do this for you.
Sprinkle the pork with one tablespoon of salt and rub it into the lines scored in the fat. Pour half the cider into the roasting dish don’t pour it over the pork joint otherwise your crackling won’t be crisp.
Place the pork in a large roasting tin and roast in the oven for 30 minutes at 220C, 200C for fan ovens or 425 F gas7.
Then reduce the temperature to 150C, 130C fan, 300F gs 2 and continue to cook for a further five hours.
After a further five hours take the pork out of the oven and turn the temperature back up to 220C, 200C fan, 425F, gas 7. Pour off the fat and cider juices into a bowl.
Place the garlic, squash, leeks and sage leaves around the pork. Then pour over some of the reserved fat and season well with salt and pepper and toss the vegetables together in the tin. Meanwhile make gravy with the remaining cider and some of the remaining juices from the pork roast.
Return to the oven for 40 to 50 minutes or until the pork rind has turned into crackling and the vegetables are cooked through and golden.
All you then need to do is carve and serve. And there you have it slow roast pork for busy mums.