zoom Slow-roast shoulder of pork with sage and lemon

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Slow-roast shoulder of pork with sage and lemon

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Slow-roast shoulder of pork with sage and lemon

    • Preparation time: 15 minutes + resting
    • Cooking time: 3 hours 30 minutes
    • Total time: 3 hours 45 minutes + resting

    Serves: 8

    Ingredients

    About 2kg British pork shoulder joint
    3 tbsp extra virgin olive oil
    2 large Waitrose Fennel Bulbs (300g each), trimmed and quartered
    2 garlic bulbs, halved widthways
    3 x 20g packs sage
    3 Waitrose Cooks’ Ingredients Unwaxed Lemons
    375ml dry white wine
    2-3 tsp honey, to taste
    50g unsalted butter  

    Method

    1. Trim any excess sinew from the pork. Season with salt. Leave for 1 hour to come to room temperature and for the salt to penetrate.

    2. Preheat the oven to 150˚C, gas mark 2. Heat the oil in a heavy-based roasting tray over a high heat. Add the pork and sear for 3-4 minutes on each side, until browned. Set aside; add the fennel wedges and garlic, cut-side down. Reduce the heat slightly and cook until well-browned and caramelised (about 4-6 minutes).

    3. Return the pork, scattering 50g sage and the pared zest of 2 lemons around the meat with the wine. Bring to the boil, cover the tray tightly with foil and braise in the oven for about 3 hours, until the meat is tender and can be pulled apart easily with 2 forks.

    4. Transfer the meat and soft fennel to a serving platter to rest for at least 30 minutes, loosely covered with foil. Meanwhile, strain the tray juices into a saucepan. Bubble briskly until reduced by half, about 8-10 minutes, adding honey to sweeten.

    5. Heat the butter in a pan until foaming. Fry the remaining 10g sage until crisp (about 1-2 minutes). Pour the juices over the pork and top with the crisp sage and finely grated zest of the remaining lemon. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary