There’s nothing better than a pork shoulder roast for a Sunday family meal. (Okay well sometimes a pork collar roast is even better.)
My favorite way of cooking really succulent pork is to slow, and I mean slow, roast the joint for at least five hours on a low heat (150 C/300 F). This week I played with sage and garlic, that tried and test pork complement.
Here’s the simple recipe:
First mix in a food processor a handful of fresh sage and four cloves of garlic with a dribble of olive oil. Next rub the mixture all over one boneless pork shoulder before placing it, crackling side up, in a deep roasting pan. Add half a cup of white wine and enough water so that it half covers the meat.
Loosely cover the pan with aluminum foil and roast, basting every hour.
Serve with a medley of roasted potatoes and vegetables along with leeks or zucchini.