Shoulder of pork is now our most popular roasting pork joint, it benefits by being well marbled with fat and is suited to long slow cooking.
Allow 170-227g/6-8oz per person, (a boneless 2.5kg shoulder will serve approx. 8 persons)
Seasonable – All year
Shoulder of Pork
To roast you can place some peeled, thickly cut onions in the roasting tray and even some thyme. This will add to the gravy and you get to have the onions with your pork!
Preheat the oven to 350°F/180°C/Gas mark 4. Sprinkle the pork skin with sea salt to aid crackling. Cook for 20 minutes per pound. At the end turn up the oven to 200°c for final crisping of the skin for about 20 minutes. Rest the meat for 20 minutes before carving.
A twist on apple sauce:
Take one bramley for one to two people, core it and place on a baking tray. Fill the missing core with demerara sugar, 2 cloves, a small knob of butter and bake in the oven for 35 minutes.
All this would not be the roast pork without one of our mustards robust English would be just perfect.
Chefs tip for crackling:
To make perfect crackling every time take some pork skin with a layer of fat still attached and cut into oblongs or squares place on a cake cooling rack and then onto a baking sheet. Sprinkle lightly with salt so there is just a misting of salt over the surface and place in a hot oven for 25-30 minutes you will be rewarded with pork scratching’s problem is it seldom makes it to the table. Chefs treat.