Slow Roast Pork with Crackling, Onion and Cider Gravy

28th October 2017By Leave a Comment

An absolute must on Sundays, the classic Roast Pork. This recipe needs a good few hours as the pork is slow roasted for four hours, giving it the texture of soft pulled pork but with a tip for the best crackling.

Serve with onion and cider gravy, it’s the ultimate Sunday indulgence. 

Slow Roast Pork with Crackling, Onion and Cider Gravy
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4
Ingredients
  • 1.6kg pork shoulder with skin (I like using the ready stuffed variety - no need to worry about stuffing!)
  • 2 white onions, quartered, skin on
  • 1 carrot roughly chopped
  • 2 sticks of celery roughly chopped
  • A few mushrooms such as chestnut, left whole
  • 2 garlic cloves, skin on
  • A good slug of olive oil.
  • 1 tbsp of plain flour
  • 300ml of dry cider
  • 1 good quality pork stock cube / jelly
  • 1 tsp. of marmite
  • A knob of butter
  • Salt and Pepper
Instructions
  1. Preheat the oven to 170C / 150 fan.
  2. In a large oven tray, throw all of the vegetables into the pan and top with the pork shoulder. If your shoulder is wrapped up with string, keep it on.
  3. Add a glug of olive oil and give everything in the pan a mix. Rubbing the oil into the skin of the pork and scattering it with sea salt. Add about 200ml of water to the bottom of the pan, and cook in the middle of the oven for 3.5 hours, checking every so often that the bottom of the pan doesn't burn and adding more water if necessary.
  4. After 3.5 hours, remove the pan from the oven. Take the pork off of the vegetables and pop onto a plate. Cut the string and remove the skin from the meat and set aside. Wrap the pork meat in several layers of tin foil to keep warm and allow to rest for half an hour.
  5. Pop the tray with all of the vegetables into the hob; they should look lovely and caramelised. Turn the hob onto a medium - high heat and add the flour. Stir until combined then pour in the cider. Allow it to bubble for a couple of minutes, stirring constantly, then add 100ml of water and the stock cube. This is optional, but for that extra 'umami' flavour, add in a teaspoon of marmite, then using a wooden spoon, really squish everything together. Turn down to a simmer and leave to simmer away for 10 minutes.
  6. Once the gravy looks lovely and thick, test for seasoning and if need be add a little salt and pepper. Sieve the whole mixture into another pan and add a knob of butter. Allow it to melt into the gravy and keep warm on the hob until you're ready for it.
  7. With the oven on at it's highest fan grill setting, pop one of the wire wracks close to the top with a baking tray underneath to catch any dripping fat. Place the skin directly onto the wire wrack and pop under the grill - it will puff up into the most amazing crackling but keep an eye on it so it doesn't burn!
  8. When you're ready to serve, loosely shred the pork and serve with the crackling and gravy along with all of your favourite trimmings!
 

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