Shoulder of Pork with Boulangere Potatoes
“I am a Yorkshire lad and to be, the best meals are always with family and I’d choose a roast every time – It’s my favourite dinner.” – James Matrin
- 1.5kg (3lb 4oz) Pork Shoulder
- 2-3 Tablespoons Olive Oil
- 3 Large White Onions
- 6 Large Baking Potatoes
- 750ml (1 Pint 6fl Oz) Chicken Stock
- Coarse Sea Salt And Black Pepper
1. Preheat the oven to 170°C (325°F), Gas 3.
2. Place the pork in a roasting tin, skin side up, and rub with the olive oil and plenty of salt and pepper, then roast in the oven for 3 hours, basting from time to time with cooking juices.
3. While the pork is cooking, peel and thinly slice the onions and the potatoes and set aside.
4. Remove the pork from the oven, lifting it out of the tin, then place the potatoes in the tin along with the onions, season with salt and pepper and cover with the stock.
5. Place the tin on the lowest shelf of the oven and put the pork on the shelf directly above the potatoes so that the fat from the meat drips into the tin, and cook for a further 2 hours.
6. Remove the pork from the oven 5 minutes before you take out the potatoes, allowing it to rest. Carve the meat into thick slices and cut the crackling into pieces, place on individual plates and serve with a big spoonful of the potatoes on the side and some buttered French beans.