Fancy a change from roast beef this Sunday? Give this roast pork shoulder recipe a try – juicy, delicious and with crackling to die for, this is sure to impress anyone who comes over for dinner!

Thanks to everyone who voted on the community poll! This was the winner by a solid margin!

If you don’t have an oven thermometer, you can get one from Amazon:

(The above is an affiliate link, I may earn a small commission if you click through and make a qualifying purchase).

Recipe:

Pork shoulder, boned and rolled, about 1.5kg / 3.25lb:

Remove the joint from the fridge 1 hour before cooking
Pat dry to remove excess moisture, paying particular attention to the skin
Add a small squeeze of high-smoke-point oil
Thoroughly rub 20g cooking salt into the skin making sure to cover evenly
Allow to sit at room temperature for half an hour
Dab dry, add a small pinch of additional salt if needed

Roughly slice two or three brown onions into slivers
Halve two garlic bulbs, cutting across the cloves
Arrange in a single layer in a roasting tin big enough for the pork
Add in 1 glass / 275ml white wine, or cider or water if preferred
Insert oven thermometer probe so the tip is in the center of the joint

Target temperatures:

Well done: 67-70°C (150-160°F)
Medium: 60-65°C (140-150°F)

Preheat oven to 160°C / 320°F (for both convection and conventional)
Once preheated, add pork, uncovered, on middle shelf
If using a convection oven, reduce temperature to 140°C / 285°F
Cook 1.5hrs

Remove from oven and a splash (100ml) more liquid if needed
Increase oven temperature to 240°C, supercook mode (if available)
Cook for a further, 30mins
(If you don’t have supercook mode, turn the pan 180° halfway through)

Once the target temperature is reached and the crackling is puffed and crispy, remove from the oven and leave to rest, at least twenty minutes.

For the gravy:

Melt 50g butter into a pan and stir in 50g plain (all-purpose) flour
Cook, over medium heat, stirring constantly, until slightly browned (about two minutes)
Add 500ml chicken stock, stirring all the time
Bring to a gently boil and reduce by 1/3 until thickened to a gravy consistency
Add pork roasting & resting juices from the roasting tin
Season to taste

For the apple sauce:

Peel and roughly slice 2 large Bramley apples (or local equivalent, I’m told Granny Smith would be the go-to in the USA), discarding the cores
Melt 40g butter in a pan, and stir in 40g sugar
Add the apples, stir to coat well
Cover with a lid and cook over low heat for fifteen minutes

The apples should completely break down when the sauce is stirred.

To add some colour, remove the lid after fifteen minutes and increase the heat a little, and cook for one to two minutes more, stirring regularly to prevent burning.

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