Slow-roasted pork shoulder with sage

If necessary, remove the skin and cook separately to make crackling. Selaks Reserve Merlot Cabernet is a great match.

Ingredients

2 kgs	Pork shoulder, roast, bone in but skin removed (Main)
4 Tbsp	Fresh sage, finely chopped (Main)
4 Tbsp	Butter
4 Tbsp	Dijon mustard
2 Tbsp	Marjoram, finely chopped
4 cloves	Garlic, finely chopped

Directions

1. Preheat the oven to 160C. Place an oven rack in the lower third of the oven.
2. Season the pork with salt and pepper. Combine the sage, butter, mustard, marjoram and garlic in a small bowl. Spread all over the pork, working it into all the crevices.
3. Place the pork — fat side up — on a rack set inside a roasting pan. Roast, basting with the pan juices about every hour. Tent with foil if the pork browns too quickly. Cook until the pork is very tender, 4-5 hours.
4. Cover and allow the pork to rest for at least 10 minutes before serving. The meat should pull apart.
5. Great served on soft polenta.

Hints for making the most of your roast

• Ensure the meat is at room temperature before placing it in the oven.
• Weigh the meat to calculate the cooking time.
• Use a meat thermometer to take any guesswork out of the cooking time.
• Cover the roast with foil after removing from the oven. Top with a thick towel and rest for at least 15 minutes (depending on the size) before carving.
• To help make a dark gravy, lightly brown the flour in a small, dry pan before adding to the pan juices and/or stock. Or place a couple of tablespoons of flour in a corner of the roasting pan.

Check out more of Jan's roast recipes

• Thyme for chicken roast
• Rosemary roasted beef
• Fennel with lamb