Pork shoulder pot roast

This flavoursome one-pot roast is cooked slowly for really tender meat.
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Serves:4 with leftovers

Ready time:1 hour 55 minutes


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Prep time:
10 minutes

Cooking time:
1 hour 45 minutes

1 serving provides

  • 24
  • 567
  • 24
  • 1.60
  • 7.8

Method

  1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Score the skin of the pork with a sharp knife, then make about 15 small incisions in the sides of the meat and stuff each with some of the chopped rosemary and a slice of garlic. Rub the skin with half the sea salt**. 
  2. Heat 1 tablespoon of the oil in a large lidded casserole over a medium heat. Add the onions and fennel seeds and cook for 5 minutes, until the onion is just softened and golden.
  3. Add the apples, cider, fennel, parsnips, carrots, bay leaves and the remaining rosemary. Pour in the stock, bring to a bubble and let simmer for 1-2 minutes, until reduced slightly. 
  4. Sit the pork in the vegetables, then cover and cook in the oven for 45 minutes. Take the roast out of the oven. Scatter the remaining salt over the pork skin, pressing it in with the back of a metal spoon. 
  5. Increase the oven temperature to 220ºC, fan 200ºC, gas 7. Put the potatoes in a bowl and coat with the remaining oil. Add them to the casserole and return it to the oven, uncovered, for a further 45 minutes.
  6. Transfer the pork to a chopping board to carve. Serve 100g of pork per person along with pieces of the crackling and the vegetables, drizzled with a spoonful of the pan juice.

Cook's tip:

For extra crispy crackling, move the pork joint to a baking tray on the top shelf of the oven for the final 20 minutes cooking time. Replace the lid on the casserole pot and move to the bottom shelf.

** Wash hands after handling raw meat.

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Ingredients

  • 1.4kg boneless pork crackling shoulder joint by Sainsbury's
  • ½ x 20g pack fresh rosemary, leaves picked and roughly torn
  • 4 garlic cloves, sliced
  • 1 teaspoon coarse sea salt by Sainsbury's
  • 1½ tablespoon olive oil by Sainsbury's
  • 2 red onions, cut into wedges
  • 2 teaspoons fennel seeds by Sainsbury's, lightly crushed
  • 2 apples, peeled, cored and cut into wedges
  • 500ml bottle original Somerset cider by Sainsbury's
  • 1 bulb fennel, trimmed and cut into quarters
  • 2 parsnips, peeled, halved lengthways and cut into large chunks
  • 2 medium carrots, peeled, halved lengthways and cut into large chunks
  • 2 bay leaves by Sainsbury's, fresh or dried
  • 250ml chicken stock, made with 1 chicken stock cube by Sainsbury's
  • 500g baby potatoes by Sainsbury's

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