Remember to remove your pork shoulder from its packaging, then
pat dry and bring to room temperature.
Pre heat your oven to 200°C temperature fan assisted or 215°C
without a fan.
Season the joint just prior to roasting.
Choose a large, heavy based roasting tray, ideally with deep
sides and handles for easy movement and handling.
Massage a little goose or duck fat or a light olive oil if the
joint does not have a generous coating of fat then season with good
quality fine sea salt.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
peppercorns, another nice addition can be a bramley apple peeled
and quartered to the trivet.
We always place the pork skin side up onto the trivet which
should line the base of the tray.
Place in centre of oven and roast for 20 minutes then reduce
the temperature to 190°C then continue roasting for 30 minutes per
500g reaching a core temperature of minimum 70°C.
Remove from your roasted joint from the oven and pop onto a
clean tray and keep warm by covering with a sheet of tin foil then
resting for a minimum of 20 minutes before carving, leaving the
roasted vegetables in the tray for the gravy.
Then to finish off we move onto the gravy. We make up 500 ml of
essential cuisine chicken stock, then de-glaze roasting tray with
this stock stirring all the caramelized juices from the tray, then
pass through a fine sieve pushing all the juices from the
vegetables into a clean sauce pan, bring to the simmer and thicken
if required by whisking in a teaspoon of corn flour mixed with a
little cold water and reduce till you reach a rich glossy