Slow-roasted Pork Shoulder with Lemon, Garlic & Sage

Ingredients

• 5 clovegarlic, chopped
• sage, featured in recipe title but absent from ingredient list — quantity unknown; approx 6–8 fresh leaves
• 1lemon, zest only
• 15 gsalt, plus extra for the skin
• 10 gblack pepper
• 50 mlvegetable oil
• 2000 gpork shoulder, bone-in, skin on
• 500 mldry white wine, poured around the pork in the foil parcel

Method

1. 1

   Heat the oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash the garlic, sage, lemon zest, salt and pepper into a paste. Stir in the oil, then spread over the pork shoulder, avoiding the skin. Score the skin with a sharp knife and rub a large pinch of salt into it. Tie the joint with kitchen string.

2. 2

   Line a large baking tray with a double layer of foil and place the pork skin-side up. Bring the foil up around the sides to create a parcel and pour the white wine into the tray around the sides. Transfer to the oven and immediately reduce the temperature to 140C/120C fan/gas 1. Roast for 4–5 hours until a meat thermometer reads 70C at the thickest point.

3. 3

   Turn the oven up to 240C/220C fan/gas 9. Spoon the roasting juices into a saucepan and cook over medium heat for 10–15 minutes until reduced by a third. Season to taste.

4. 4

   Meanwhile, open the foil so only the skin is exposed and return to the oven for 10–15 minutes until the skin is puffed up and browned all over.

5. 5

   Leave to rest for 20 minutes before slicing. Serve with the reduced sauce drizzled over.