Roast Pork

The perfect Sunday dinner when it’s cold outside and you’re all cosy and warm inside.

Roast pork with crunchy crackling, apple sauce, crispy roast potatoes, tenderstem broccoli, mashed swede with black pepper and fluffy yorkshire puddings.

I love lighting the fire and lots of candles, pouring the wine, putting our favourite tunes on and serving up this delicious Sunday roast. Followed by a fruity crumble and custard and a snuggle on the sofa. Sundays really are the best.

Ingredients

Boneless pork shoulder joint ( I used 1.7kg)

A few glugs of olive oil, salt and cracked black pepper to season.

Method

Pre heat your oven to 200C / 180C fan

Pat your pork joint dry with kitchen paper and place in a foil lined baking tray.

Pour over your olive oil and rub it in. Now season with salt and cracked black pepper.

Bring the foil up to cover the meat and leave the rind on display so you get crispy crackling. Baste with the meat juices every half hour or so throughout cooking time.

If you have a pork joint with the size given above roast for 2 hours, then turn up the oven to 220C / 200C fan and roast for another 30 minutes. Otherwise roast according to the cooking time given.

Leave to rest for 10 minutes once out of the oven and then carve.

Tip: Serve with all of the above and lots of rich gravy and apple sauce.