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.

Ingredients

• 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

Directions

1. Wash and pat dry the pork. Lightly Score the top of the joint in a crisscross pattern.
2. 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
3. Rub the marinade all over the meat making sure it’s covered and gets into all the scored gaps
4. Cover and Refrigerate over night
5. Pre heat oven to 200 degrees fan.
6. 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
7. Cover with foil and roast in the oven for 30 minutes
8. Remove foil and roast for another 30 minutes
9. 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.
10. 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