- 1 bone-in pork shoulder, about 3–3.5kg, left at room temperature for 1–2 hours before cooking
- Salt and freshly ground black pepper
- 1 bunch of rosemary, half leaves very finely chopped, half of stems reserved
- 1 bunch of sage, half leaves very finely chopped
- 650g parsnips, cut into short lengths, halved lengthways if large
- 2 onions, cut into fat wedges
- 500g pink lady apples (about 8)
Preheat oven to 220°C/425°F/Gas 7.
Using a sharp knife, score a cross-hatch pattern into the pork skin, leaving a thin layer of fat and being careful not to cut down to the flesh. Season pork well on all sides and into the score marks. Rub all over with chopped herbs.
Place skin-side up in a large roasting tin and roast for 30 minutes. Lower heat to 160°C/325°F/Gas 3.
Cover tightly with foil and roast for 4 hours. Uncover, add parsnips, onions, apples and reserved herbs and toss with fat in the tin.
Roast, uncovered, for about 1 hour 15 minutes until pork is tender. Rest meat for 10 minutes before serving.
This is an extract from One Pan Roasts by Molly Shuster, published by (RRP $35). Available now.