Garlic & Herb Roast Pork with Rich Cider Gravy

Name: Garlic & Herb Roast Pork with Rich Cider Gravy
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 8
Ingredients: 2 kg pork shoulder joint rolled and tied with the skin scored; 4 clove garlic sliced into thin slivers; 1 bunch small bunch of rosemary broken into small sprigs; 1 bunch small bunch of fresh thyme roughly chopped; 8 bay leaves torn; 1 onion, roughly chopped; 1 large carrot chopped; 1 tbsp sunflower oil; 2 tbsp plain flour; 100 ml good-quality cider; 600 ml chicken stock

A succulent, herb-infused pork shoulder roast with perfectly crispy crackling, served with a deep, savory cider-based gravy. This classic Sunday roast is elevated with aromatic garlic, rosemary, and thyme for a truly comforting family meal.

Servings8 Portions

Prep Time30 Mins

Cook Time130 Mins

Difficulty

Intermediate

Ingredients

pork shoulder joint rolled and tied with the skin scored
2 kg
garlic sliced into thin slivers
4 clove
small bunch of rosemary broken into small sprigs
1 bunch
small bunch of fresh thyme roughly chopped
1 bunch
bay leaves torn
8
onion, roughly chopped
1
large carrot chopped
1
sunflower oil
1 tbsp
plain flour
2 tbsp
good-quality cider
100 ml
chicken stock
600 ml

Step-by-Step Instructions

For the best crackling, rub salt into the pork skin up to 24 hours before cooking and leave it uncovered in the fridge to dry out. When ready to cook, preheat your oven to 230°C (210°C fan/gas 8). Turn the pork rind-side down and use a small, sharp knife to make about eight deep incisions into the meat. Poke a sliver of garlic, a sprig of rosemary, a bit of thyme, and a piece of bay leaf into each cut. Turn the pork rind-side up and salt the skin again if you didn't do it previously.

Scatter the chopped carrot and onion into a shallow roasting tray and place the pork joint on top. Rub the skin with sunflower oil. Roast in the hot oven for 10 minutes to kickstart the crackling, then reduce the heat to 180°C (160°C fan/gas 4). Continue roasting for 1 hour 40 minutes. If the crackling isn't perfectly crisp by the end, turn the heat back up to 230°C and check every 5 minutes until it reaches the desired crunch.

Transfer the roasted pork to a board or platter to rest for at least 15-20 minutes. Pour off most of the fat from the roasting tray, leaving about 2 tbsp. Place the tray over medium heat on the hob (or transfer everything to a saucepan). Stir in the flour and cook with the vegetables and juices until a dark amber paste forms. Pour in the cider and let it bubble until thickened, then gradually whisk in the chicken stock. Simmer for 8-10 minutes, strain into a clean pan, and season to taste. Carve the pork with a sharp serrated knife and serve with the gravy.