- 1.2kg pork shoulder, boned & rolled
- A handful of rosemary, leaves only
- 2 garlic cloves
- 1 tbsp Dijon mustard
- 2 tbsp balsamic vinegar
- 1 bay leaf
- Sea salt
- Freshly ground pepper
Prep: 15 mins | Cook: 2 hrs 30 mins + resting*
1. Unwrap the pork and pat it dry with kitchen paper. Set it in a roasting tin and set aside.
2. Finely chop the rosemary leaves. Peel the garlic cloves and crush or grate them. Pop the rosemary leaves and garlic in a small bowl with 1 tbsp Dijon mustard, 2 tbsp balsamic vinegar and a good pinch of salt and pepper. Stir to mix.
3. Massage the garlic and herb marinade all over the pork, making sure you cover it. Slide the bay leaf underneath the pork in the roasting tin, then set aside for 30 mins-1 hr to marinate and come to room temperature. Heat your oven to 240°C/ Fan 220°C/Gas 9.
4. Roast the pork for 20-30 mins, till the skin starts to puff up and it’s turning into crackling.
5. Remove the pork from the oven. Reduce the temperature to 160°C/140°C/Gas 3. Baste the pork with the juices from the tin. Cover with a layer of foil, scrunching to the edges of the roasting tin to seal. Place it back into the oven to roast for a further 1 hr 30 mins.
6. Take the tin out of the oven, remove the foil and return the pork to the oven. Roast for 30 mins, uncovered, to finish crisping up the crackling.
7. Take the pork out of the oven – it should be meltingly soft, with crispy skin. If the skin isn’t crisp enough, use a sharp knife to slice it off the pork joint, and pop the skin under a hot grill for 1-2 mins till it crackles. Rest the pork on a board, loosely covered with foil for at least 30 mins before carving.
8. Drizzle the dish juices over the carved meat. Serve with slices of crispy crackling.