Page title and description
- 3 onions, thinly sliced
- 6 large waxy potatoes, peeled and thinly sliced
- small bunch thyme, leaves picked
- small bunch sage, leaves chopped
- 800g/1.3kg pork shoulder
- 1 garlic bulb, separated into cloves, peeled and halved lengthways
- 600ml chicken stock
Prep time: 15 min
Cooking time: 5h
Step 1Preheat oven to 130°C/Gas Mark ¾. Combine the onions, potatoes, thyme leaves and sage in a large bowl and season with salt and pepper. Layer the onions and potatoes in a roasting tray and lay the shoulder of pork on top, skin-side up. Pierce the pork through the rind and push a clove of garlic into each hole. Pour the chicken pork shoulder roast stock into the tray and place in the oven.
Step 2Roast the pork for 3-4 hours for the 800g joint and 4–5 hours for the 1.3kg joint, until tender and the potatoes are cooked through. Remove the tray from the oven, peel/cut off the crackling, cover with foil and leave the pork to rest for 20 minutes before carving. Grill the crackling under a medium heat until it blisters before serving.