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Roasted Shoulder of Pork with Parisienne Potatoes, Glazed Carrots and Oxford Sauce

A classic Sunday roast featuring tender pulled pork, crispy skin, buttery scooped potatoes, glazed carrots, and a rich citrus sauce.

PorkPotatoesMain CourseSunday RoastGlazed Carrots
Estimated Nutrition
Calories
2295.1
kcal / serving
9180.4 kcal total
Carbs
77.6g
per serving
310.2 g total
Fat
155.7g
per serving
622.8 g total
Protein
146.3g
per serving
585.2 g total
Cook Time
270
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Caster Sugar
0.5
tsp
Dark Brown Sugar
CondimentsSauces
225
g
Redcurrant Jelly
1
tsp
English Mustard
Dairy
50
g
Butter
For the roasting tray
50
g
Butter
For the glazed carrots
15
g
Butter
Knob of butter for asparagus
50
g
Butter
For Parisienne potatoes
50
g
Butter
For Oxford sauce
Fruits
1
piece
Lemon
Juice only for the pork
1
piece
Orange
Finely sliced zest and juice
1
piece
Lemon
Finely sliced zest and juice for sauce
Liquids
100
ml
Port
Meat
3.5
kg
Pork Shoulder
Whole
NutsSeeds
3
tbsp
Salt
2
tsp
Thyme
Leaves only
1
unit
Black Pepper
Freshly ground, to taste
Vegetables
3
piece
Onion
Chopped
4
piece
Carrot
Large, top and tailed, peeled, left whole
1
bunch
Asparagus
3
piece
White Potato
Large, peeled
3
piece
Shallot
Finely chopped

Method

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