Pot-Roast Pork

Martin Blunos serves up a great traditional feast of pork shoulder with a cider and Satsuma sauce and crackling
By Martin Blunos
Pot-Roast Pork
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 40 minutes
  • Effort: medium


  • 4 tsp Dijon mustard
  • 1 tsp paprika
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 2 kg carrots, cut into 7cm pieces
  • 2 sticks celery, cut into 7cm pieces
  • 1 leek, washed and trimmed, cut into 7cm pieces
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 head garlic
  • 2 cloves
  • 100 ml dry cider
  • 100 ml fresh satsumas, juice
  • 3 kg pork shoulder, bone in (get the butcher to score and remove the skin, and keep this to make the crackling)
  • 100 ml double cream
  • olive oil
  • flaky salt


1. Pre-heat the oven to 120C/ gas ½.

2. Mix the mustard, paprika, sugar and salt together to make a paste. If the paste is too dry, slacken it with a little Satsuma juice. Rub this paste all over the joint.

3. Place the cut vegetables, thyme, bay, garlic and cloves in a pan big enough to take the joint and a tight fitting lid. Pour in the cider and juice, place the joint on top and seal with the lid.

4. Bring to the boil, then transfer to the oven and cook for 3½ - 4 hours, or until the joint is tender.

5. For the crackling, increase the oven temperature to 200C/gas 6.

6. Place a few sprigs of thyme on a roasting tray, lay the reserved skin out on top and rub with a little olive oil. Sprinkle with flaky salt and milled pepper and roast in the oven for about 20 minutes until crispy. Drain on kitchen paper. Break into shards and reserve.

7. Remove the pork from the pan. Strain the cooking juice through a fine sieve and bring to the boil in a small saucepan. Add 100ml of double cream, adjust the seasoning with salt and pepper and sharpen with more Satsuma juice if needed.

8. Cut or pull the pork into pieces (it should be very tender and almost falling apart), arrange on a plate and pour over the sauce. Serve with the crackling and bubble and squeak.

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