Name: Traditional British Sunday Pork Roast with Gravy
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; 1 tbsp Worcestershire sauce

A hearty Sunday roast featuring a slow-cooked pork shoulder, roasted vegetables, and 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.
Stir in Worcestershire sauce, 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.