Old School Sunday Pork Roast
- 1 2kg Copperwood Pork shoulder, bone-in, skin on
- 2 red onions
- 2 carrots
- 2 sticks celery
- 1 bulb garlic
- 6-8 fresh bay leaves
- 2½ cups vegetable stock
- Sea salt
- 1. Remove the pork from the fridge for 1 hour and let come to room temperature.
- 2. Preheat the oven to 425°F.
- 3. Use a small sharp knife to make scores about 1cm apart through the skin into the fat, without cutting the meat. If the joint is tied, try not to cut through the string.
- 4. Rub the salt all over the pork and in between the scores. Turn it over and season the underside with a few pinches of salt and black pepper.
- 5. Skin-side up, place the pork in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, reduce heat down to 325°F, cover the pork with a double layer of tin foil, put it back in the oven, and roast for a further 4½ hours.
- 6. Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves.
- 7. Remove the pork from the oven, remove the foil, and baste the meat with the fat from the bottom of the tray. Transfer to a board, and then skim excess fat if desired.
- 8. Add all the veg, garlic and bay leaves to the tray and stir them into the fat then place the pork back in the tray. Place it back in the oven without the foil to roast for 1 more hour, or until meltingly soft and tender.
- 9. Transfer the roast to a serving dish, cover again with tin foil and leave to rest.
- 10. For the gravy, spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
- 11. Bring to boil and simmer for a few minutes, stirring constantly. Once gravy is dark and thick, pour it through a sieve into jug. Season to taste, if needed.
- 12. Serve the pork and crackling with the jug of gravy and all the trimmings and enjoy.