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Sunday roast pork shoulder with roasted vegetables and gravy

Sunday roast pork shoulder with roasted vegetables and gravy

Serves 6  


  • 2.4kg pork shoulder roast  
  • Salt flakes  
  • 600g chat potatoes  
  • 2 large carrots, cut into chunks  
  • 2 cups (500ml) @ausmeatemporium chicken stock  
  • 2 sprigs thyme leaves  
  • 1 teaspoon house made porcini salt  
  • 1 tablespoon plain flour  


Step 1

Remove pork from the refrigerator and set aside for 1 hour to bring to room temperature. Preheat oven to 240°C. 

Step 2

Reduce oven to 150°C. Place pork into a roasting tray and season with salt flakes. Roast pork for 4 hours or until the pork is cooked and skin is crispy. If the pork skin isn’t crisp enough, increase the oven to 220°C and return the pork to oven for 15-20 minutes or until skin is crisp.)

Step 3

In the last 1 hour and 30 minutes of cooking add the chat potatoes, carrot, chicken stock, thyme leaves and season with porcini salt flakes. Cook until vegetables are tender.  

Step 4

To serve, remove netting from the pork and slice pork into thick pieces. To make the gravy strain the stock and juices into a pot and whisk in the flour. Place pot over medium low heat and whisk constantly for 5 minutes or until gravy is thick. Pour gravy over roasted pork and vegetables and enjoy.