Roast shoulder of pork with a dry spice rub

There are just a few simple steps to make this delicious pork roast. The spices add great flavour to both the pork and the gravy. The recipe is from Bird Bia and it serves 6 and takes 2¾ hours.

2kg pork shoulder, well-trimmed and tied

1 onion, peeled and quartered

2 carrots, peeled and chopped

1 tablesp. rapeseed or olive oil

1 tablesp. flour

500ml water or stock

1 tablesp. brown sugar

2 teasp. ground cumin

2 teasp. ground paprika

1 teasp. ground coriander

1 teasp. fennel seeds

1 tablesp. fresh thyme leaves

Salt and freshly ground black pepper

Heat the oven to Gas Mark 6, 200°C (400°F).

Place the onion and carrots in the base of a roasting tin. Place the pork on top.

Mix the dry spice rub ingredients together and then rub all over the pork. Drizzle over a little oil.

Place the roasting tin in the hot oven and roast, uncovered, for 30 minutes. Then reduce heat to Gas Mark 4, 180°C (350°F). Cover the meat with tin foil and roast for a further 2 hours.

When the pork is cooked, remove it from the oven and place on a large plate or board. Cover with tin foil and allow to rest while you make the gravy.

To make the gravy:

Remove the large vegetables from the roasting tin and discard. Strain off some of the fat, then stir the flour into the remaining juices. Place over a medium heat and continue stirring with a wooden spoon. Gradually add in the stock or water and bring to the boil. Simmer for a couple of minutes, taste and season. Strain through a sieve into a serving jug.

Slice the pork and serve with the gravy, mashed potatoes and roasted seasonal vegetable which can be cooked in the oven at the same time as the pork.

Serve with mashed potatoes and a selection of roasted root vegetables such as parsnips, carrots, celeriac and butternut squash.