Remove the meat from the fridge and allow it to come to room temperature, preheat the oven to 220ºC/430ºF/Gas 7.
Finely chop 4 cloves of garlic and 2 sprigs of rosemary and mix together. With the tip of a sharp knife make ten to fifteen 1 inch incisions along the top of the Pork Shoulder Roast and stuff with the Garlic and Rosemary mixture.
Place the meat into a roasting tin and drizzle with olive oil then rub the salt all over and season with pepper. Place the tin in the middle of the oven and roast for 20 minutes before reducing the temperature to 180ºC/360ºF/Gas 4 for a further 60 minutes. Remove the tin and add the remaining garlic and rosemary, return to the oven for 15-20 minutes then remove, cover with foil and rest for 10-15 minutes.
Add the stock to the roasting tin and bring to the boil on the hob, scraping the bottom to incorporate the meat juices and deglaze. Reduce the mixture by half, carve the meat and serve together on hot plates.
Serve with mashed potatoes and caramelised shallots.
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