- Serves: 6-8
- Cook Time: 6 hours 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 x 3-4 kg pork shoulder, on the bone
- 1 bulb garlic, unpeeled, broken up into cloves
- 1 butternut squash, (about 900g), unpeeled, seeds removed and cut into 23cm cubes
- 4 trimmed leeks, (about 375g in total), cut into 2cm thick slices
- small handful sage leaves
1. Preheat the oven to 220C/fan 200C/gas 7. Using a sharp knife, score the rind of the pork in a criss-cross pattern at 5mm intervals, cutting through the fat but not into the meat itself. (Or ask your butcher to do this for you, if you prefer.) Sprinkle over 1 tablespoon of salt, rubbing it into the lines scored in the fat, then place the pork in a large roasting tin and roast in the oven for 30 minutes.
2. Reduce the temperature to 150C/130C fan/gas 2 and continue to cook for a further 5 hours.
3. After 5 hours, take the pork out of the oven and turn the temperature back up to 220C/200C fan/gas 7. Pour off the fat into a bowl, leaving any juices in the tin. Place the garlic, squash, leeks and sage leaves around the pork. Then pour over 3 tablespoons of the reserved fat, season with salt and pepper and toss the vegetables together in the tin.
4. Return to the oven for 4050 minutes or until the pork rind has turned into delicious crackling and the vegetables are cooked through and golden. Serve as it is at the table or transfer to a large plate.
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