A slow roast pork is a cornerstone of British country cooking, simple ingredients, traditional methods, and a result that delivers every time. This recipe brings together tender, slow-cooked pork shoulder with seasonal root vegetables, all finished with a rich, homemade gravy.
Ideal for weekends, family gatherings, or post-field hearty meals, this dish is as practical as it is satisfying.
Ingredients (serves 4)
For the pork:
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2kg Pork shoulder (bone-in, skin scored)
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1 tbsp Vegetable oil
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Sea salt and freshly ground black pepper
For the vegetables:
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2 Red onions (wedges)
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3 Carrots (halved lengthways)
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3 Parsnips (cut into batons)
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2 Celery Sticks (chunked)
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1/2 Head of Garlic cloves (whole, unpeeled)
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Fresh thyme sprigs
For the gravy:
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1 tbsp Plain flour
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200ml White wine or vermouth
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400ml Chicken stock
Method
1. Preheat your oven and prepare the pork shoulder by rubbing it with oil and seasoning generously with salt. Place it into a roasting tray, skin side up.
2. Begin roasting at a high temperature to encourage the crackling to form. After around 30 minutes, reduce the heat and continue cooking slowly. Cover the tray loosely with foil to retain moisture while the pork becomes tender over several hours.
3. Once the pork has cooked, remove it from the tray and allow it to rest. Drain off excess fat, leaving just enough in the tray to flavour the vegetables.
4. Add the prepared root vegetables, garlic, and thyme into the tray, mixing them through the remaining juices. Place the pork back on top and return the tray to the oven. Roast until the vegetables are soft, golden, and caramelised, and the pork is fully tender.
Making the Gravy
1. Place the roasting tray over a low heat and sprinkle in the flour, stirring to combine with the remaining fat and caramelised bits.
2. Gradually add the white wine, scraping the base of the tray to lift all the flavour, then pour in the chicken stock. Simmer until the gravy thickens and reduces to your desired consistency. Season to taste before serving.
Serving & Tips
- Serve the pork in generous portions alongside the roasted vegetables, with the gravy poured over the top.
- Pair with seasonal greens such as cabbage, kale, or peas for a balanced plate.
- For added flavour, a spoonful of wholegrain mustard or apple sauce works particularly well with pork.
Recipe: The Hairy Bikers