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Method for roasted shoulder of pork

  1. Preheat the oven to 150°C/ 300°F/ Gas 2.
  2. Score the skin of the pork with a sharp knife into a diamond pattern.
  3. Rub the salt over the skin and squeeze the lemon juice and thyme leaves over too. Season with pepper.
  4. Place the onions, and butter in the base of a deep-sided roasting tray with 600ml/1pt1fl oz water. Cover with foil and roast in the oven for three hours.
  5. Remove the foil, increase the oven temperature to 200°C/ 400°F/ Gas 6 and cook for another 1½ hours, or until very tender and the skin in very crispy.

Method for the glazed carrots

  1. Heat a large sauté pan and add the water, half the butter and sugar once the butter and sugar is melted add the carrots and cook for 10-15 minutes.
  2. Heat a separate large frying pan and add the rest of the butter. Cut the carrot in half and pan fry until the carrot has caramelised.
  3. Heat a large saucepan of boiling water and blanch the asparagus, drain and heat a medium frying pan and pan fry the asparagus until golden in colour.

Method for the parisienne potatoes

  1. Using a parisienne scoop, scoop small balls out of the potatoes.
  2. Heat a frying pan until hot, add the butter and potatoes and fry for 4-5 minutes, or until just golden and tender.

Method for the Oxford sauce

  1. Heat a large sauté pan and add the butter, once melted add the shallots and cook until soft.
  2. Place the orange and lemon zest and juice in a medium saucepan and add the sugar and 100mls of water.
  3. Cook for a couple of minutes and drain.
  4. Add the zest to the shallots and the remaining ingredients to the pan and cook for 4-5 minutes until the sauce is thick.

To serve

Using a spoon and fork, tear the meat from the pork shoulder and pile onto a plate. Potatoes, carrots and asparagus next to the meat and the sauce pour over the meat.