Pork boulangère

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Meat mains

Pork boulangère

Main Serves 6 5h 15 min
This is the perfect simple late Sunday lunch. You can put it in the oven, go out and do whatever business you have to do on a Sunday and come back and eat. It's almost as though someone has cooked it for you.


  • 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 1

    Preheat 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 2

    Roast 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.

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