The perfect centrepiece for a feast with family and friends.
Tracklements Apple & Sage Jelly
2 kg good quality pork shoulder – bone in, skin on Sea salt and black pepper 125g (1/2 jar) Tracklements Apple & Sage Jelly
All ingredients are available to purchase in our Farm Shop
Preheat the oven to 220°C / 425°F / gas mark 7.
Score the pork skin with a sharp knife, making the scores about 1 cm apart – through the skin and into the fat, but try not to go through to the meat.
Rub sea salt into the scores, then season the underside of the joint. Place skin side up in a roasting dish.
Cook for 40 mins, uncovered – you want the skin to puff up and start to crackle.
Turn the oven down to 150°C, then coverthe pork with two layers of tin foil to prevent moisture escaping. Cook on the bottom shelf of the oven for around 4 ½ hours.
Remove the tin foil, baste the pork with the juices and cook, uncovered, for a further hour (or until the crackling has crisped up).
Remove from the oven, then pour the juices into a large jug. Wait for the juices to separate, one separated your can pour away the fat. With the remaining juice, stir in the Apple & Sage Jelly and heat gently until its melted to create a fabulously herby jus to accompany your pork.