Sunday roast pork shoulder with roasted vegetables and gravy
- 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
Remove pork from the refrigerator and set aside for 1 hour to bring to room temperature. Preheat oven to 240°C.
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.)
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.
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.