Roast Shoulder of Pork with Celeriac, Apple and Parsnip
A boned and rolled pork shoulder is easier to carve, though if cooking for a long time over a low heat I prefer to leave the bone in for more flavour. Rub a generous amount of sea salt into scored skin and roast in a hot oven to get nice crisp crackling.
Recipe - Loughrea - Michael McInerney's
Roast Shoulder of Pork with Celeriac, Apple and Parsnip
Prep Time20 Minutes
Servings5
Cook Time180 Minutes
Ingredients
1 tsp Fennel Seeds
4 cloves Garlic crushed
1 - Lemon zest and juice
2 tbsp Olive Oil
2 kg Pork Shoulder boned and rolled (ask your SuperValu butcher to do this for you)
1 tsp Sea Salt
1 tsp SuperValu Chilli Flakes
1 tbsp SuperValu Signature Tastes Cranberry Sauce to serve
1 pinch Black Pepper
2 - Carrots peeled
0.5 - Celeriac peeled
2 tbsp Cider Vinegar plus extra for seasoning
50 g Fresh Cranberries
2 tbsp Honey
2 tbsp Olive Oil
1 pinch Salt
1 tsp SuperValu Fresh Rosemary chopped
0.5 tsp SuperValu Fresh Thyme chopped
3 - SuperValu Parsnip (use 2-3), peeled
2 - SuperValu Pink Lady Apples cut into wedges
Directions
- Preheat the oven to 160°C/gas mark 3.
- In a mortar and pestle, crush together the chilli flakes, fennel seeds and sea salt, then add the garlic, lemon zest and juice and 2 tablespoons of the olive oil and combine to a paste. Using clean hands, rub this mixture all over the pork. Transfer the pork to a wire rack set in a roasting tin and cook in the oven for 2 to 2½ hours.
- Meanwhile, use a spiraliser to create long noodles out of the celeriac, parsnips and carrots and place in a large bowl. If you don’t have a spiraliser, use a vegetable peeler to make long ribbons instead. Add the apple wedges and cranberries too. Drizzle with the oil, vinegar, honey, rosemary, thyme and some salt and pepper. Toss to coat all the vegetables and place on a roasting tray. Cover and set aside until the pork is nearly roasted.
- Once the pork is tender and falling apart when pulled, increase the oven temperature to 200°C/gas mark 6 and roast for a further 25 to 30 minutes, until the crackling is crisp. Place the tray with the vegetables and apples in the oven now too and roast for about 20 minutes. Remove the pork from the oven and check the vegetables. Shake them a little and season them well. Add a drizzle of cider vinegar if needed and keep warm.
- Carve the pork and serve with the roasted vegetables and some cranberry sauce, if using.
20 minutes
Prep Time
180 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Schwartz Fennel Seed (28 g)
€3.05€108.93/kg
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Organic Unwaxed Lemons (4 Piece)
€2.49€0.62 each
SuperValu Extra Virgin Olive Oil (250 ml)
€2.99€11.96/l
Not Available
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Funky Soul Chilli Flakes (26 g)
€0.75€28.85/kg
SuperValu Signature Tastes Cranberry Sauce (240 g)
2 for €3
€1.99€8.29/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Irish Carrots Loose (1 kg)
€1.25/kg€1.25/kg
SuperValu Loose Celeriac (1 Piece)
€1.59
Lifeforce Apple Cider Vinegar (500 ml)
€3.99€7.98/l
Chivers Cranberry Sauce (220 g)
€3.00€13.64/kg
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
SuperValu Extra Virgin Olive Oil (250 ml)
€2.99€11.96/l
SuperValu Table Salt (750 g)
€0.50€0.67/kg
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
Unsmoked Back Bacon Rind on Rashers (1 kg)
€9.99/kg€9.99/kg
Loose Parsnips (1 kg)
€2.98/kg€2.98/kg
SuperValu Loose Pink Lady Apples (1 Piece)
6 for €2.50
€0.60
Directions
- Preheat the oven to 160°C/gas mark 3.
- In a mortar and pestle, crush together the chilli flakes, fennel seeds and sea salt, then add the garlic, lemon zest and juice and 2 tablespoons of the olive oil and combine to a paste. Using clean hands, rub this mixture all over the pork. Transfer the pork to a wire rack set in a roasting tin and cook in the oven for 2 to 2½ hours.
- Meanwhile, use a spiraliser to create long noodles out of the celeriac, parsnips and carrots and place in a large bowl. If you don’t have a spiraliser, use a vegetable peeler to make long ribbons instead. Add the apple wedges and cranberries too. Drizzle with the oil, vinegar, honey, rosemary, thyme and some salt and pepper. Toss to coat all the vegetables and place on a roasting tray. Cover and set aside until the pork is nearly roasted.
- Once the pork is tender and falling apart when pulled, increase the oven temperature to 200°C/gas mark 6 and roast for a further 25 to 30 minutes, until the crackling is crisp. Place the tray with the vegetables and apples in the oven now too and roast for about 20 minutes. Remove the pork from the oven and check the vegetables. Shake them a little and season them well. Add a drizzle of cider vinegar if needed and keep warm.
- Carve the pork and serve with the roasted vegetables and some cranberry sauce, if using.