Roasted Shoulder Of Pork With Parisienne Potatoes And Oxford Sauce

Name: Roasted Shoulder Of Pork With Parisienne Potatoes And Oxford Sauce
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 3.5kg/7lb 11oz pork shoulder; 3 tbsp salt; 1 lemon, zested and juiced; 2 tsp thyme leaves; 3 onions, peeled, cored and chopped; 50g/2oz butter; 4 large carrots, top and tailed and peeled but left whole; 200ml water; 50g butter; 2 tbsp caster sugar; 1 bunch asparagus; 3 large white potatoes, peeled; 50g butter; 50g butter; 3 shallots, finely chopped; 1 orange, julienne and juice; 1 lemon, julienne and juice; ½ tsp dark brown sugar; 225g redcurrant jelly; 100ml port; 1 tsp English mustard

2 hours
4

Recipe by

Saturday Kitchen

Ingredients

3.5kg/7lb 11oz pork shoulder
3 tbsp salt
1 lemon, zested and juiced
2 tsp thyme leaves
3 onions, peeled, cored and chopped
50g/2oz butter
4 large carrots, top and tailed and peeled but left whole
200ml water
50g butter
2 tbsp caster sugar
1 bunch asparagus
3 large white potatoes, peeled
50g butter
50g butter
3 shallots, finely chopped
1 orange, julienne and juice
1 lemon, julienne and juice
½ tsp dark brown sugar
225g redcurrant jelly
100ml port
1 tsp English mustard

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Method

Method for roasted shoulder of pork

Preheat the oven to 150°C/ 300°F/ Gas 2.
Score the skin of the pork with a sharp knife into a diamond pattern.
Rub the salt over the skin and squeeze the lemon juice and thyme leaves over too. Season with pepper.
Place the onions, and butter in the base of a deep-sided roasting tray with 600ml/1pt1fl oz water. Cover with foil and roast in the oven for three hours.
Remove the foil, increase the oven temperature to 200°C/ 400°F/ Gas 6 and cook for another 1½ hours, or until very tender and the skin in very crispy.

Method for the glazed carrots

Heat a large sauté pan and add the water, half the butter and sugar once the butter and sugar is melted add the carrots and cook for 10-15 minutes.
Heat a separate large frying pan and add the rest of the butter. Cut the carrot in half and pan fry until the carrot has caramelised.
Heat a large saucepan of boiling water and blanch the asparagus, drain and heat a medium frying pan and pan fry the asparagus until golden in colour.

Method for the parisienne potatoes

Using a parisienne scoop, scoop small balls out of the potatoes.
Heat a frying pan until hot, add the butter and potatoes and fry for 4-5 minutes, or until just golden and tender.

Method for the Oxford sauce

Heat a large sauté pan and add the butter, once melted add the shallots and cook until soft.
Place the orange and lemon zest and juice in a medium saucepan and add the sugar and 100mls of water.
Cook for a couple of minutes and drain.
Add the zest to the shallots and the remaining ingredients to the pan and cook for 4-5 minutes until the sauce is thick.

To serve

Using a spoon and fork, tear the meat from the pork shoulder and pile onto a plate. Potatoes, carrots and asparagus next to the meat and the sauce pour over the meat.