Sunday roast pork shoulder with roasted vegetables and gravy

Serves 6  

Ingredients

• 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  

Method

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.