Roasted Pork Shoulder

Some people hate shopping. Some people merely hate grocery shopping. 

It is such a chore to them it loses the fundamental descriptor ´food´and simply becomes groceries. Supplies. Fuel. So tragic.

I adore shopping in all its guises, but especially shopping for food. I cannot for the life of me explain the inexorable rise and rise of My Food Bag and similar services.

The idea that someone will shop for me, and plan my menus for an entire week is in my humble opinion, the definition of dreary misery.

My chief pleasure, I suppose I should say ashamedly but I can’t quite bring myself to do it, is to enter the brightly lit, fragrant shrine to possibility that is the modern supermarket on a daily basis and wander around waiting for my muse inspiration to strike.

Luckily we have 3 excellent yet different supermarkets locally so I am able to spread the love and never get bored.

It was on just such an occasion recently, whilst staring vacantly at the chiller in Farro, I spotted Freedom Farm’s Pork shoulder most reasonably priced, and delightedly I grabbed it without waiting for inspiration to find me, buying it without any clue what to do with it.

Pork shoulder is an extremely versatile cut, slow cooked, roasted and the best candidate for pulled pork in all its iterations.

A happy recipe dive began, but I was seduced by the lovely Jamie Oliver’s promise of the perfect crackling, something to date I have never achieved to my satisfaction, and set about to make his 6 hour slow roasted pork shoulder.

I served this with mashed parsnips and some steamed beans and broccoli. The recipe was so simple I confess I was a little concerned it wouldn’t work, but I am pleased to announce that this was the cracklingest crackling I have ever made. The gravy was shimmering, savoury and complex. How I imagine the gravy in heaven tastes.

Angels sang at our table tonight, invite them over to your house and make this divine roast soon.