Remove the pork from the oven, and allow to rest for 10 minutes. Bring to the boil and stir in a the cornstarch slurry using a whisk, until the gravy thickens. Sprinkle on the crumbled stock cubes, a little salt and pepper and any vegetable cooking water from cooking your veggies (or boiling water). Meanwhile, heat the meat juices in the saucepan.
Pork shoulder rest time skin#
Turn up the oven and place the pork back in for 20-25 minutes, until the skin bubbles and crisps up. Take the pork out of the oven and pour any meat juices into a saucepan (scraping up any crispy bits in the tin - that's where all the flavour is!). Place on a wire rack over a roasting tin and roast in the oven for about 2 and a half hours. Roll the pork joint back up and secure with butcher's string. Sprinkle on the black pepper and a pinch of the salt. Spread the minced garlic onto the meat and sprinkle on the thyme and parsley. Score the fat in diagonal lines quite deeply using a really sharp knife (don't cut into the meat itself). If it's tied and rolled, then cut the string (make sure you've got some more string to tie it up again later), unroll the pork, and place on a tray skin-side up. I like to use a really good quality boneless shoulder joint. Here's what you'll need (I've included apples, sugar and lemon juice here for the apple sauce too): Let's just take a closer look at that crackling. and I've just published my simple apple sauce recipe too - so we're all set for an awesome roast pork dinner! Not forgetting a must for any roast dinner - really flavourful gravy, and lots of it! I think maybe it should have been a private moment 😄 Just check out Chris's expression at the end of the video when he takes a bite.
This will be the best crackling you've ever eaten. If you've ever struggled to get really crispy crackling then I'm going to help you today. Check out my tips for the perfect crackling and an easy flavour-packed gravy. Succulent roast pork with crispy crackling and rich gravy.
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