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    Roasted Pork with a Muscovado Crust

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    Roasted Pork with a Muscovado Crust

    • Preparation time: 20 minutes
    • Cooking time: 2 hours 10 minutes
    • Total time: 2 hours 30 minutes 5 minutes

    Serves: 4


    • 1.5kg Boneless pork shoulder, skin scored
    • 3 Garlic cloves, peeled
    • ½ tsp Flaky sea salt
    • ¼ tsp Chilli flakes
    • ¼ tsp Freshly ground black pepper
    • 1 Lemon, zest
    • 40g Light muscovado sugar
    • 1 tbsp English mustard powder
    • 1 tbsp Dijon mustard
    • 1½ tbsp Olive oil
    • 3 Onions, diced
    • 1 Carrot, diced
    • 1 Celery, diced
    • 125ml Red wine
    • 400g tin Chopped tomatoes
    • 2 tbsp Concentrated tomato purée
    • 1 Bouquet garni (3 parsley stalks, 1 rosemary sprig and 1 bay leaf, tied together)


    1. Untie the pork, if rolled; lay it skin-side down on a chopping board. Mash the garlic and the salt with a pestle and mortar until you have a smooth paste. Mix in the chilli flakes, pepper and lemon zest. Spread over the flesh of the pork; roll up and tie tightly at 5cm intervals.
    2. In a small bowl, mix together the sugar, mustards and some black pepper; rub onto the scored skin of the pork.
    3. Preheat the oven to 180C/gas 4. In a large casserole dish, warm the olive oil over a medium-low heat. Sauté the onions until soft. Add the carrots and celery; sauté for a further 5 minutes. Pour in the red wine; stir for 2 minutes. Add the tomatoes, purée and the bouquet garni. Simmer for 5 minutes. Put the pork on top. Cover tightly with a lid and put in the oven.
    4. After 1 hour 30 minutes, increase the oven temperature to 220C/gas 7. Remove the lid; bake for 35–40 minutes more, basting from time to time with the tomato juices until the pork’s glazed crust is a deep golden brown. Transfer to a warm plate and rest for 15 minutes covered loosely with foil; keep the sauce warm.
    5. Serve the pork in thick slices with the sauce spooned over.

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