Boned & rolled shoulder of free-range pork

How to roast your pork joint

We love Sunday lunches and, as you can imagine, we’ve roasted a good many joints in our time. Over the years we’ve found that one method works perfectly for us, resulting in meat that’s always tender and succulent. 

• Take large joints out of the fridge an hour before roasting. This allows the meat to come to room temperature and ensures it cooks more evenly
• Preheat the oven to 220˚C/fan 200˚C/gas 7.*Choose a deep-sided roasting pan big enough to hold the meat comfortably and add water or wine to a depth of 12-25mm (½-1in). This helps keep the air moist and ensures the meat stays succulent.
• Sit your joint in the liquid then place the pan in the hot oven.
• Cook for 20 minutes to seal the meat, then lower the temperature to 180˚C/fan 160˚C/gas 4 to finish cooking, allowing 35 minutes per 500g plus 35 minutes.
• Transfer the joint to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes before carving. This gives the juices a chance to settle and makes the meat easier to carve.
• It also gives you time to turn all those lovely pan juices into rich gravy.* All ovens vary, and some models adjust the temperature, depending on whether you choose a conventional or fan-assisted programme.

*Always refer to your oven’s handbook, and if you’re still unsure, use an oven thermometer to check the temperature and make adjustments as needed.