Spiced pork shoulder with celeriac, leeks and quick-pickled apple
- February 2016
- Serves 6 - 8
- Hands-on time 40 min, oven time 3½-4 hours, plus infusing and resting
This pork shoulder is rubbed with a spicy mix of fennel, coriander, cumin and paprika before being slowly roasted to perfection.
- Dairy-free recipes
- Gluten-free recipes
- 34.4g (10.6g saturated)
- 17.6g (15.2g sugars)
Lining the bottom roasting tin with foil, which you remove before adding the vegetables and stock to the tin, means they won’t be tainted by any burnt spiced oil that’s dripped in.
For the best flavour, leave the spice-rubbed pork, uncovered (away from any unwrapped food), overnight in the fridge. Bring to room temperature before cooking, as in step 1.
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