I got this joint reduced and would normally do a slow pulled pork recipe in the slow cooker but as it was cheap I decided to do a simple roast. It was amazing I was naughty and did Yorkshire pudding with it which made it even more scrumptious. The pork was so juicy but retained some texture and the shallots and herbs added a subtle flavour. This is perfect for the weekend.
- 1 kg boneless pork shoulder
- 4 garlic cloves, peeled and chopped
- 1 tbsp fresh rosemary, leaves only chopped
- 1 tbsp of picked fresh thyme leaves
- 1 tsp freshly ground black pepper
- 1 tsp sea salt
- 2 tsp Dijon mustard
- 2 tbsp olive oil
- 2 large banana shallots, peeled and halved
- 6 sage leaves
- Wash and pat dry the pork. Lightly Score the top of the joint in a crisscross pattern.
- Put all of the rub ingredients in a food processor except the olive oil, turn on the blender and add the olive oil in a steady stream
- Rub the marinade all over the meat making sure it’s covered and gets into all the scored gaps
- Cover and Refrigerate over night
- Pre heat oven to 200 degrees fan.
- Put the pork in a roasting dish and surround with the shallots and sprinkle over the sage leaves. Add 100ml of warm water to the dish
- Cover with foil and roast in the oven for 30 minutes
- Remove foil and roast for another 30 minutes
- Remove from the oven and with a sharp knife check the juices are running clear, double wrap in foil and rest for 30 mins. Serve with the caramelised shallots.
- If making a gravy use the water you from the oven dish as this will be infused with delicious juices from the pork and shallots