Braised Pork Shoulder and Veggies
Pork shoulder is a cheaper cut of meat and braising it is a great way to ensure really tender flavoursome meat. If you want good crackling, remove it once the meat is cooked and crisp it up under the grill. Check the cooking time for your joint of meat according to weight. As a guide, cook for 25 minutes per 450g/lb plus 30 minutes. Check that the juices run clear or use a probe thermometer. The internal temperature should be 60°C/145°F. Always let your joint rest after cooking for 10 - 20 minutes. This allows the meat to relax and the moisture to re-distribute through the joint making it more tender. Wrap it in foil to keep it warm.
- 1 kg pork shoulder
- 4 cloves garlic peeled and sliced, organic
- 2 tbsp olive oil organic, fairtrade
- 1 dash black pepper organic, fairtrade, freshly ground
- 1 dash salt optional
- 4 carrots peeled and sliced, organic
- 1 onions large, peeled and chopped, organic
- 1 tsp sage organic
- 1 tsp thyme organic
- 200 ml white wine organic, fairtrade, or low alcohol cooking wine,
- 300 ml chicken stock organic
- 900 g potatoes such as Desiree, Kind Edward or Maris Piper, organic
- 400 g kale or other green veg such as broccoli or cabbage, organic
- 300 g broccoli cut into even sized florets, organic
- 30 ml vegetable oil organic
- Pre-heat the oven to 180°C/350°F/gas mark 4
- Score the skin of the pork with a very sharp knife. Even if it is already scored, add a few more cuts around 1 finger width apart. Cut down about halfway into the fat but not through to the meat.
- Put the garlic into the slits you have made. Dry the meat with paper towels and season with salt and pepper on all sides.
- Place the pork in the roasting dish. Add the vegetables, herbs, white wine and stock cover tightly with foil, making sure there are no gaps. You will need several sheets. Place the pork in the oven and set the timer as per the weight of your joint.
- Peel the potatoes and cut to about egg size. Par boil in lightly salted boiling water for 8 - 10 minutes. Drain through a colander and leave to cool.
- 50 minutes before eating Place the potatoes in a separate roasting dish and drizzle with vegetable oil. Turn the potatoes to make sure they are well coated and put in the oven.
- 20 minutes before eating Remove the pork from the oven and check that it is properly cooked. Put the joint on a separate dish, cover with tin foil and leave to rest.
- Remove the carrots and onions to a warmed dish.
- Check the potatoes and turn them over.
- 10 minutes before eatingPut the kale and broccoli on to steam for about 5 - 6 minutes then remove to a warm dish.
- Skin the fat off the top of the juices in the meat roasting dish and over a high heat, reduce the liquid about about one third, stirring occasionally. You can mix some plain flour with cold water and add if you want a really thick sauce. Pour into a warm jug. (don't add flour if you are Gluten Free)
- Ready to eat Carve the meat. If the joint is on the bone it won't carve into beautiful slices, but it's not meant to. Serve with the roast potatoes, carrots, onions and kale and pour the sauce over the top.
Calories: 572kcal | Carbohydrates: 62g | Protein: 28g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 57mg | Sodium: 349mg | Potassium: 2232mg | Fiber: 12g | Sugar: 8g | Vitamin A: 25950IU | Vitamin C: 335.8mg | Calcium: 250mg | Iron: 5mg