Prep
15m
Cook
3h 30m
Total
3h 45m
Ingredients
Method
Turn cooking mode on
Step 1
Take the pork out of the fridge 30 minutes before cooking so it loses its chill.
2 kg Pork shoulder
Step 2
Pat the skin completely dry with kitchen paper.
Step 3
Score the skin if needed, cutting through the fat but not into the meat.
Step 4
Turn the pork over and tuck the sage into the natural creases underneath so it sits within the meat.
2 bunch Sage
Step 5
Rub the olive oil all over the pork.
2 tbsp Olive oil
Step 6
Press the salt firmly into the skin, making sure it gets right into the cuts. Season the underside with black pepper.
2 tsp Salt
1 tsp Black pepper
Step 7
Preheat the oven to 220°C. Scatter the sliced onions and garlic into a roasting tray and sit the pork on top. Pour in the wine and chicken stock around the pork, keeping the liquid away from the skin.
2 Onion
6 Garlic clove
500 ml Dry white wine
500 ml Chicken stock
Step 8
Place into the oven and roast for 30 minutes to start the crackling. Turn the heat down to 160°C and cook for around 3 hours until the meat is tender and easy to pull apart.
Step 9
If the crackling needs more, turn the oven back up to 220°C for a final 10–15 minutes until crisp and blistered.
Step 10
Remove from the oven and rest for at least 15 minutes before carving or pulling apart. Spoon over the softened onions and rich pan juices to serve.
For
6
M
I
2
kg
Pork shoulder, skin on
2
tbsp
Olive oil
2
tsp
Salt
1
tsp
Black pepper
2
Onion, thickly sliced
6
Garlic clove, lightly crushed
2
bunch
Sage, small
500
ml
Dry white wine
500
ml
Chicken stock
Make sure the skin is completely dry before it goes into the oven – this is what gives you crisp crackling. Don’t let the liquid touch the skin in the tray or it will stop it crisping. If needed, finish under a hot grill to crisp the skin, just keep a close eye on it. No-waste tip: with the extra liquid, strain and reduce the tray juices into a deeper, richer gravy or save it as a base for soups the next day.
Only visible to you
Made it?
Cancel
Prep
15m
Cook
3h 30m
Total
3h 45m
Ingredients
Method
Turn cooking mode on
Step 1
Take the pork out of the fridge 30 minutes before cooking so it loses its chill.
2 kg Pork shoulder
Step 2
Pat the skin completely dry with kitchen paper.
Step 3
Score the skin if needed, cutting through the fat but not into the meat.
Step 4
Turn the pork over and tuck the sage into the natural creases underneath so it sits within the meat.
2 bunch Sage
Step 5
Rub the olive oil all over the pork.
2 tbsp Olive oil
Step 6
Press the salt firmly into the skin, making sure it gets right into the cuts. Season the underside with black pepper.
2 tsp Salt
1 tsp Black pepper
Step 7
Preheat the oven to 220°C. Scatter the sliced onions and garlic into a roasting tray and sit the pork on top. Pour in the wine and chicken stock around the pork, keeping the liquid away from the skin.
2 Onion
6 Garlic clove
500 ml Dry white wine
500 ml Chicken stock
Step 8
Place into the oven and roast for 30 minutes to start the crackling. Turn the heat down to 160°C and cook for around 3 hours until the meat is tender and easy to pull apart.
Step 9
If the crackling needs more, turn the oven back up to 220°C for a final 10–15 minutes until crisp and blistered.
Step 10
Remove from the oven and rest for at least 15 minutes before carving or pulling apart. Spoon over the softened onions and rich pan juices to serve.
For
6
M
I
2
kg
Pork shoulder, skin on
2
tbsp
Olive oil
2
tsp
Salt
1
tsp
Black pepper
2
Onion, thickly sliced
6
Garlic clove, lightly crushed
2
bunch
Sage, small
500
ml
Dry white wine
500
ml
Chicken stock
Make sure the skin is completely dry before it goes into the oven – this is what gives you crisp crackling. Don’t let the liquid touch the skin in the tray or it will stop it crisping. If needed, finish under a hot grill to crisp the skin, just keep a close eye on it. No-waste tip: with the extra liquid, strain and reduce the tray juices into a deeper, richer gravy or save it as a base for soups the next day.
Only visible to you
Made it?
Cancel
