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British · Main
Slow-Roasted Pork Shoulder with Cider Gravy
A bone-in shoulder cooked low and covered until it collapses, then blasted hot for blistered crackling. The pan juices and a splash of cider become a glossy gravy, so one roast gives you everything on the plate.
- Yield6 generous servings
- Hands-on55 min
- Total12 h 12 min
- Difficulty
Ingredients
- 2 kgpork shoulder, bone-in, skin-on
- 1 tbspolive oil
- 2 tspfine sea salt
- 300 mlhard cider
- 180 mlchicken stock
Gravy
- 1 tbspall-purpose flour
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