John Myers
Roast Pork from Shoulder with Roasted Vegetables
The perfect roast pork from shoulder with roasted vegetables recipe with a picture and simple step-by-step instructions.
- 1,5 kg Boned pork shoulder / with rind
- 1 kg Small, young potatoes
- 10 piece Shallots
- 6 piece Carrots
- 2 piece Sweet potatoes
- 1 Garlic bulb fresh
- 5 Branches Thyme
- 1 Glass Vegetable paste
- 3 tbsp Cold pressed olive oil
- Salt pepper
- 2 tbsp Tomato paste
- 100 ml Red wine
- Pour the vegetable paste (40g) with 500ml hot water and place in a roasting pan. Salt and pepper the shoulder roast and place in the roasting pan with the rind facing down. Cook the meat for about 1 1/2 hours at a low temperature (170 degrees). In the meantime, clean and peel the vegetables and cut into large pieces. Just clean the potatoes, leave the skin on. Mix everything with the olive oil, add the thyme sprigs and set aside. After the meat has been cooked, take it out of the roaster and put the meat stock in a saucepan. Now place the meat on a tray with the rind facing up. Cut the rind into a diamond shape. Spread the vegetables around the roast and bake everything for 50-60 minutes at 200 degrees (top / bottom heat). Prepare a sauce for the gravy, tomato paste and red wine. Season to taste with salt and pepper and reduce for approx. 30 minutes.
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