A sensational centrepiece for Easter, the oven does the heavy lifting with a long slow cook, while you sip a chardonnay …
Serves: 6
What You’ll Need:
- 2kg good quality pork shoulder – bone in, skin on
- Sea salt and black pepper
- 125g (1/2 jar) Tracklements Apple & Sage Jelly
Method:
- Preheat the oven to 220°C/425°F/gas mark 7
- Score the pork skin with a sharp
- knife – about 1cm apart – through the skin and fat but try not to go through to the meat
- Rub sea salt into the scores. Season the underside of the joint with salt and pepper and place skin side up onto a roasting dish. Cook for 40 mins, uncovered (you’re waiting for the skin to puff up and start to crackle)
- Turn the oven down to 150°C/300°F/gas mark 2. Cover with two layers of tin foil so no moisture can escape and cook at the bottom of the oven for around 4 ½ hours
- Remove the tin foil, baste the pork with the juices and cook, uncovered, for a further hour or until the crackling is crispy
- Remove from the oven and let it rest. Transfer the juices to a pan, wait for them to separate and pour off the fat. Stir in the Apple & Sage Jelly, heat gently until the jelly has melted and serve with your favourite accompaniments; roast potatoes, carrots, broccoli and cauliflower cheese (with a touch of Tracklements Sweet Mustard Ketchup – you’ll thank us for this tip later!)
Tracklements Apple & Sage Jelly RRP £3.75 for 250g and Tracklements Traditional Mint Sauce RRP £2.85 for 150g is available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk.