Name: Classic British Sunday Pork Roast
Total time: 150 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5kg pork shoulder; 2 tbsp olive oil; 2 cloves garlic (minced); 1 tsp rosemary; 1 tsp thyme; salt and pepper to taste; 500g potatoes (chopped); 2 parsnips (chopped); 2 carrots (chopped); 500ml beef broth; 2 tbsp flour; 2 tbsp butter

A succulent pork roast served with roasted potatoes, parsnips, and carrots, accompanied by a rich gravy.

Method

Preheat oven to 180°C (350°F).
Season pork shoulder with salt, pepper, garlic, rosemary, and thyme.
Heat olive oil in a roasting pan, sear pork on all sides, then transfer to oven.
Roast for 1.5-2 hours until golden and tender.
While pork roasts, toss potatoes, parsnips, and carrots with oil, salt, and pepper, and roast alongside.
In a saucepan, melt butter, add flour, and gradually whisk in beef broth.
Cook until thickened, season with salt and pepper.
Serve pork with roasted vegetables and gravy.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.