Roast shoulder of pork

Roast shoulder of pork

By
From
Nathan Outlaw's Home Kitchen
Serves
6-8
Photographer
David Loftus

Shoulder or collar is my preferred joint of pork for a Sunday roast because it has enough fat to keep the meat moist during cooking. Leaner cuts, like loin, are more likely to dry out on roasting. Try to get hold of a joint from a goodquality British rare breed pig. The meat should have a reasonable covering of fat and the skin should be firm and dry; this indicates it has been stored well. There should be no bruising to the skin or red spots through the meat – a sign that the animal has been stressed at slaughter, which may toughen the meat. Apple sauce is the traditional accompaniment for roast pork, because it has the right acidity to cut through the richness of the meat, but serving pork with anything pickled will have the same benefit: try it with pickled plums or pickled celeriac.

Ingredients

Quantity Ingredient
1 boned and rolled collar, about 2kg
or 1 shoulder of pork joint
sea salt

To serve

Quantity Ingredient
Gravy
Apple sauce

Method

  1. Leave the pork shoulder joint unwrapped on a tray in the fridge overnight to allow the skin to dry out.
  2. The next morning, rub it all over with sea salt (preferably Cornish sea salt!) and set aside until ready to roast.
  3. Preheat your oven to 220°C.
  4. Put the pork into a roasting tray and place on the middle shelf of the oven for 20 minutes; the high heat will help to start off the crackling. Turn the oven down to 180°C and open the door for a few minutes to help bring the temperature down, then close it. Roast the pork for a further 1¼ hours.
  5. Take the meat out of the oven and remove the crackling; set this aside on a warm plate. Cover the meat loosely with foil and leave it to rest in a warm place for 25–30 minutes. Meanwhile, make your gravy, including the juices from the tray and any from the resting joint.
  6. To serve, cut the crackling into manageable chunks with a knife (don’t eat too much while you’re doing this!). Place the joint on a carving board with the surface that was covered with crackling face up. Slice the pork straight across the grain of the meat with a sharp carving knife. Serve with veg of your choice.
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