Tuesday, August 11
1 pork shoulder - around 1.2 kg after de-boning and de-rinding
about 1.2 mt kitchen twine
2 tb celery salt
2 tb olive oil
1 brown onion, diced
1 cup chicken stock
1 cup dry white wine
1 bunch baby carrots (I luckily grow these in my garden woot!)
1 small fennel
4 red delicious apples
Preheat oven to 190 degrees c
Put your roasting tray on your stove and heat oil on it at moderate setting - put your pork on and brown all over. Whilst the pork is browning, in a jug mix your stock, honey and wine. Set aside.
Remove pork from tray when browned and set aside on plate.
Add carrots and pork then seal securely with aluminium foil, put in the oven for 1 hour and 15 mins
Leave in oven a further 45 mins, then remove from oven, take pork out to rest for 10 minutes (I put the rest of the tray back in the oven).
(look at my crackling, very proud, it was delicous! I just put the pork rind on a separate tray and baked at the same time)
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