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Slow roast pork

Who doesn't like a good old Sunday roast?  There's something comforting about roast pork with all the trimmings and some good crackling and gravy just takes the dish to a whole new level.


For the crackling seasoning

  • 1 large sprig of Rosemary
  • Half a handful black peppercorns
  • A large pinch of sea salt
  • 2 teaspoons bicarbonate of soda

The pork

  • A 2kg boned and rolled pork shoulder with skin slashed

For the vegetables

  • King Edward potatoes - quantity depends on number of people you're serving.
  • 2 large peeled and chopped carrots
  • 1 buld of garlic, crushed
  • 4 peeled and chopped parsnips

For the gravy

  • Corn flour - as much as needed
  • 400ml chicken stock
  • 1 tablespoon cranberry jelly
  • salt and pepper
  • finely chopped Rosemary


We were so impressed with Lorraine Pascale's roast pork recipe that we have created our own for you to enjoy. We think it's just as good as hers, and the crackling and gravy from our recipe will go down a treat.

Before you start!

Just before you start we thought it might be useful to provide you with an overview of timings for this roast pork recipe.  Total cooking time is six hours, but don't worry, you will have plenty of time where there's nothing to do.  So here's a list of timings to help you along the way.

  • Pork goes into oven at 170C for six hours.
  • After four and a half hours cooking, add the potatoes.
  • With 40 minutes to go add the vegetables
  • After six hours cooking, take everything out of the oven and rest for 15 minutes.  Placing the crackling back into a high oven, turning the heat right up if it needs to crisp up.
  • In this 15 minutes, create your gravy.
  • Serve and enjoy!


To create the crackling seasoning

To create the seasoning for the crakling in our roast pork recipe, start by finely chopping a large sprig of Rosemary.  Using a pestle and mortar, grind the rosemary with a handful of black peppercorns and sea salt until the peppercorns are all cracked and then mix intwo teaspoons of bicarbonate of soda.

Set this aside and move onto preparing the pork.

Preparing the pork

  1. You should buy your pork shoulder boned and rolled from the local supermarket, or better, your local butcher. Slash the skin in parallel lines to help the rosemary and peppercorns penetrate the crackling.
  2. Press the seasoning into the crevices in the skin so they can permeate into the flesh, and ensure that the any remaining bicarbonate is rubbed onto the skin to help the crackling process.
  3. Peel and chop a large potato in two lengthways and place the halves chopped side down into a roasting tin.  Now place the pork ontop of the potato (you can trim the tops of the potato if it helps the pork to sit steadily) and put it into a preheated oven at 170C, and slow roast for 6 hours.

The vegetables

When there is one and a half hours cooking time left, You should think about starting to prepare your vegetables.

  1. Peel your potatoes - we recommend King Edwards, but any large potato will do. Chop the potatoes into large chunks and place around the pork in the roasting tin, before placing back into the oven and roasting for another fifty minutes.
  2. With just fourty minutes remaining you should add the chopped carrot, a smashed bulb of garlic and parsnips cut in two lengthways, scatter them roughly around, and place back in the oven. 

The gravy and crackling

After six hours of cooking take the pork out of the oven, and place everything onto heated plates and cover with tin foil.  Leave the pork to rest for 15 minutes.

While the pork is resting you should create your gravy and get your crackling going if needed.

If you find that the crackling has not crisped up, you should remove it from the pork by working a knife in between it and the flesh.  Using some tongs to avoid being burned, it should come off fairly easily.  Now place it back into the oven and turn the heat up to high and leave it (checking every few minutes) while you create the gravy.

  1. To create the gravy place one end of the roasting tin with all the juices onto a moderate hob, and get the juices starting to bubble. 
  2. Pour in 400ml of chicken stock and using the back of a wooden spoon, rub all the bits from the surface of the roasting tin.
  3. Tilt the roasting tin up from the cool end slightly and add add a teaspoon of cornflour to the now dry corner of the roasting tin, and with a wooden spoon, mix it into the juices slowly by lowing the tin slightly.
  4. When the cornflour fully dissolves into the gravy, add another spoon and repeat until you reach a nice rich consistency.
  5. Season the gravy with any left over Rosemary and salt and pepper, add a tablespoon of cranberry jelly and leave to bubble until it thickens slightly.