Shoulder of Pork – Elaine Morgan own recipe
• Should of pork – boned and rolled
• Salt and pepper – Halen Mon sea salt
• Abervalley Apple Juice
• Vegetables – carrots, swede, butternut squash, onion
• Roasted veg – carrots, red onion, peppers
• Cooking apples
Pick up your shoulder of pork from your local farm shop – cut and prepared by your butcher while you wait. You can also pick up Halen Mon sea salt, Abervalley Apple Juice and your vegetables.
Cut and prepare roasted vegetables
Place the pork in roasting tray along with the vegetables; carrots, swede, butternut squash and onion
Season with salt and pepper and a bottle of Abervalley Apple Juice.
Cover with foil and place in oven for 8 hours at 120
Take the foil off for last hour and increase heat for that extra crispy crackling
Serve with a gravy, apple sauce and roasted vegetables