zoom Slow-roast shoulder of pork with sage and lemon

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    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


    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  


    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. 

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