Slow-cooked pork with sweet mustard & root vegetables

Slow-cooked pork with sweet mustard & root vegetables

By
From
Lagom
Serves
4-6
Photographer
Yuki Sugiura

Ingredients

Quantity Ingredient
4 large parsnips, halved
1 swede, cut into large chunks
3 celery sticks, cut into chunks
3 carrots, cut into chunks
1 small bunch thyme
2 tablespoons sweet mustard (swedish or american), plus extra to serve
2 garlic cloves
1 small bunch sage, finely chopped
1 small bunch parsley, finely chopped
1.5-2kg pork shoulder
200ml cider
300ml chicken stock

Method

  1. Preheat the oven to 220°C. Arrange the vegetables and thyme in a large roasting tray. Mix the mustard, garlic, sage, parsley and lots of salt and pepper in a small bowl. Score the pork skin with a sharp knife and brush with the mustard mixture. Place on top of the vegetables, then pour in the cider and stock.
  2. Roast for 30 minutes. Reduce the oven temperature to 140°C and cover the whole tray with foil. Continue to roast for 4 hours, or until the pork comes apart easily. Baste with the liquid at least once an hour. Serve with more mustard and the accompanying vegetables.
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