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Slow-Roasted Shoulder of Pork with Sherry-Roasted Parsnips, Mash and Gravy

Slow-roast pork shoulder over vegetables for hours, then serve with honey-sherry parsnips, parsnip crisps, creamy mash, and homemade gravy.

PorkPotatoesMain CourseRoastSunday Lunch
Estimated Nutrition
Calories
1324.1
kcal / serving
7944.5 kcal total
Carbs
41.4g
per serving
248.5 g total
Fat
90.1g
per serving
540.8 g total
Protein
85.4g
per serving
512.2 g total
Cook Time
270
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
100
ml
Double Cream
100
g
Butter
unsalted
Liquids
500
ml
Chicken Stock
4
tbsp
Sherry
Meat
2.5
kg
Pork Shoulder
skin scored
NutsSeeds
0.25
bunch
Thyme
fresh
1
tbsp
Parsley
chopped
1
tbsp
Sage
chopped leaves
1
g
Salt
to taste
Other
3
tbsp
Honey
clear
Vegetables
1
piece
Onion
halved
2
piece
Carrot
roughly chopped
2
stalk
Celery
roughly chopped
450
g
Parsnip
three-quarters cut into chunks, one-quarter finely sliced
1
kg
Potato
Maris Piper

Method

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