Easter Sunday Lunch
Author: 
Recipe type: Pork Roast
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12-15
 
A slow-roasted shoulder of pork
Ingredients
  • 1 x 5kg should of pork, bone in, skin removed and reserved
  • olive oil
  • 4 onions
  • 3 eating apples
  • 3 sticks celery
  • 1 bulb garlic
  • 1 bunch fresh sage (30gms)
  • 4 fresh bay leaves
  • 1 x 500ml bottle cider
  • 2 tbsns fennel seeds
  • 2 whole cloves
  • 2 dried chillies (I used 2tspns dried chilli flakes)
Instructions
  1. Pre-heat the oven to 130C.
  2. Peel the onions and cut into wedges with the apples.
  3. Trim and roughly chop the celery. Break the garlic bulb into cloves. Scatter it all in your larges roasting tray with the sage and bay leaves, pour in the cider and add a good splash of water.
  4. Bash the fennel seeds, cloves, dried chillies and 1 heaped teaspoon of salt to a fine dust in a pestle and mortar, then massage all over the pork with a drizzle of oil.
  5. Sit the pork in the tray, cover tightly with a double layer of tin foil and place in the oven.
  6. Roast for 10 to 12 hours or until the meat pulls easily away from the bone, then removed from the oven and cover with a couple of clean tea towels to keep warm.
  7. Increase the oven temperature to 240C (475F).
  8. Toss the reserved pork skin in a little oil and sea salt (you can either leave as one piece or cut into strips), lay it flat on a tray and roast until perfectly golden and crisp but do keep an eye on it.
Recipe by Hotly Spiced at http://hotlyspiced.com/easter-sunday-lunch/