Pop this shoulder of pork dish in oven in the morning for Sunday lunch. Forget about it for a few hours and then just finish off with the parsnips and mash near serving time.
Ingredients
- For the slow-roasted shoulder of pork
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- 1 shoulder of pork, skin scored
- 1 large
onion, cut in half - 2
carrots, roughly chopped - 2 sticks
celery, roughly chopped - ¼ bunch fresh
thyme - 500ml/18fl oz
chicken stock
- For the sherry-roasted parsnips
-
- 450g/1lb
parsnips, three-quarters cut into chunks, one-quarter finely sliced on a mandoline - 50g/1¾oz
butter - 4 tbsp
sherry - 3 tbsp clear
honey - 1 tbsp chopped
parsley - 1 tbsp chopped
sage leaves salt
- 450g/1lb
- For the mash
-
- 1kg/2lb 4oz Maris Piper
potatoes - 100ml/3½fl oz
double cream - 100ml/3½ oz unsalted
butter
- 1kg/2lb 4oz Maris Piper
Preparation method
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For the slow-roasted shoulder of pork, preheat the oven to 150C/300F/Gas 2.
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Place the onion, carrots, celery and thyme in a large deep roasting tin. Pour 600ml/20fl oz water in the bottom and place the shoulder on top. Cover with foil and place in the oven for three hours.
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Remove the foil and increase the temperature of the oven to 200C/400F/Gas 6. Cook for a further 1½ hours.
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For the sherry-roasted parsnips, heat a deep-fat fryer to 180C/350F.
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Heat a large saucepan of boiling water and place the parsnip chunks in the water for 2-3 minutes. Drain the parsnips and heat a frying pan. Add the butter and, once melted, add the parsnips. Cook until golden-brown all over, then add the sherry and honey cook for a further couple of minutes. Finish with the parsley and sage.
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Deep fry the remaining parsnip slices until golden-brown and crisp. Drain on kitchen paper and season with salt.
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For the mash, put the potatoes in a pan, cover with water and bring to the boil. Cook for 15-20 minutes, or until the potatoes are tender.
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Drain the potatoes and place back in the pan. Mash the potatoes with the cream and butter. Set aside, keeping warm.
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Remove the pork from the oven, cover and set aside to rest in a warm place for about 15 minutes.
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Place the roasting tin on the hob and heat. Add the stock and cook until the volume of liquid has reduced by half. Strain and discard the vegetables.
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Slice or pull apart the pork and serve the mash, parsnips and pork with the gravy poured over. Top with the parsnip crisps.