Jamie Oliver

Overnight roasted pork shoulder

Heavenly indulgence

Overnight roasted pork shoulder

Serves 12
Cooks In12 hours
DifficultyNot too tricky
Nutrition per serving
  • Calories
    902
    45%
  • Fat
    66.5g
    95%
  • Saturates
    30.5g
    152%
  • Protein
    39.6g
    88%
  • Carbs
    36.1g
    14%
  • Sugars
    12.1g
    13%

Of an adult's reference intake

Jamie & Jimmy's Friday Night Feast
Recipe From

Jamie & Jimmy's Friday Night Feast

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Ingredients

  • Pork
  • 1 x 5 kg shoulder of pork, bone in , skin removed and reserved
  • olive oil
  • 4 onions
  • 2-3 eating apples
  • 3 sticks of celery
  • 1 bulb of garlic
  • 1 bunch of fresh sage (30g)
  • 4 fresh bay leaves
  • 1 x 500 ml bottle of cider
  • 2 tablespoons fennel seeds
  • 2 whole cloves
  • 2 dried chillies
  • Fennel and potato gratin
  • 1.5 kg Maris Piper potatoes
  • 5 bulbs of fennel
  • 4 cloves of garlic
  • 4 anchovy fillets
  • 4 sprigs of fresh rosemary
  • 1 whole nutmeg , for grating
  • 100 g Parmesan cheese
  • 400 ml double cream
  • 200 ml single cream
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Jamie & Jimmy's Friday Night Feast
Recipe From

Jamie & Jimmy's Friday Night Feast

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Method

  1. Preheat the oven to full whack (240°C/475°F/gas 9).
  2. Toss the reserved pork skin in a little oil and sea salt (you can either slice it into long, thin strips or leave as one piece), lay it flat on a tray and roast until perfectly golden and crisp, keeping a close eye on it, then remove.
  3. Peel the onions, then cut into wedges with the apples. Trim and roughly chop the celery and break the garlic bulb into cloves.
  4. Scatter it all in your largest roasting tray with the sage and bay leaves, pour in the cider and add a good splash of water.
  5. Bash the fennel seeds, cloves, dried chillies and 1 heaped teaspoon of salt to a fine dust in a pestle and mortar, then massage all over the pork with a drizzle of oil.
  6. Sit the pork in the tray, cover tightly with a double layer of tin foil, place in the oven and turn the temperature down to 130°C/250°F/gas ½.
  7. Roast for 10 to 12 hours, or until the meat pulls easily away from the bone, then remove from the oven and cover with a couple of clean tea towels to keep warm.
  8. Turn the oven up to 200°C/400°F/gas 6.
  9. Peel the potatoes, then cut lengthways into wedges along with the fennel. Parboil in a couple of pans of boiling salted water – the potatoes for 7 minutes and the fennel for 6 – then drain, leave to steam dry completely, and place in a large, high-sided roasting tray (25cm x 35cm).
  10. Peel the garlic and blitz until fine with the anchovies, rosemary leaves and a good splash of boiling water in a blender.
  11. Finely grate in half the nutmeg and most of the Parmesan and pour in the cream. Add a pinch of salt and pepper, blitz again, then pour over the veg.
  12. Grate over the remaining Parmesan and bake at the bottom of the oven for 45 to 50 minutes, or until golden and bubbling.
  13. Serve everything in the middle of the table with a whole load of simply steamed seasonal greens. You’ll get a natural brothy gravy underneath the pork – reduce it on the hob before serving, if desired.
  14. Jamie's Tip: Freshen this up with a zingy salsa. Chop 2 eating apples into fine matchsticks and toss in a bowl with 2 tablespoons of cider vinegar and 4 tablespoons of extra virgin olive oil. Pick, roll up and finely slice the leaves from ½ a bunch of fresh mint and toss into the bowl with a pinch of salt and pepper. Simple.

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Nutrition per serving
  • Calories
    902
    45%
  • Fat
    66.5g
    95%
  • Saturates
    30.5g
    152%
  • Protein
    39.6g
    88%
  • Carbs
    36.1g
    14%
  • Sugars
    12.1g
    13%

Of an adult's reference intake