Tea Marinated Pork Shoulder Recipe

Ingredients

Serves 6

150ml strongly brewed Fortnum's Smoky Earl Grey Tea, cooled

1 tsp Brown sugar

2 tsp Brown sugar

2 tsp Dijon mustard

2 tbsp Olive oil

1 Clove garlic, crushed

1 Large sprig rosemary, leaves only, finely chopped

2.5kg Fortnum's Rare Breed Pork Shoulder

400g Carrots, large ones chopped

500g Escallion shallots, peeled, roughly chopped

250ml Apple juice

Salt and freshly ground pepper

Recipe

STEP 1

Stir together the tea, sugar, mustard, olive oil, garlic, rosemary and salt and pepper in a bowl.

STEP 2

Use about half of the marinade to cover the meat, reserving the rest. Place in a deep roasting dish and cover. Leave to marinate in the fridge for at least an hour, or overnight.

STEP 3

Preheat the oven to 225C/Gas 7. Pat the fat completely dry and sprinkle with salt. Roast, uncovered, for 30 minutes or until the fat is crackling and golden.

STEP 4

Reduce the oven temperature to 180C/Gas 4 and baste the meat (not the fat) with some of the reserved marinade. Cook for another hour. 

STEP 5

Take the shoulder out of the oven and spoon away any excess fat in the dish, leaving a small amount. Place the shallots and carrots around the meat, turning to cover them in some of the fat. 

STEP 6

Pour the apple juice over the vegetables, along with any leftover marinade and season well. Roast for an additional 11/2 hours. The meat is ready when the juices run clear when pierced with a knife. 

STEP 7

Rest for 15 minutes, then slice to serve. Delicious with buttery mashed potato.