Slow Roast Pork Shoulder

• 1 12 g pork
• 2 potatoes
• 2 parsnips
• 1 tablespoon honey
• 1 onion
• 2 carrots
• 1 pepper
• 1 12 tablespoons flour
• 250 ml stock
• 250 ml cider

1. Preheat the oven to 150C/130C Fan/Gas 2.
2. Put the pork in a roasting tin.
3. Cover the tin with foil and roast for 4 hours, 30 minutes.
4. When the cooking time is almost up, parboil the potatoes and parsnips for 5 minutes.
5. Drain.
6. Increase the oven temperature to 200C/180C Fan/Gas 6.
7. Uncover the pork and drain off most of the fat.
8. Drizzle the honey over the skin.
9. Put the potatoes, parsnips, onion, carrots, and pepper around the pork, turning over to coat in fat.
10. Return to the oven, uncovered for 35 minutes, or until the vegetables are cooked and the crackling crisp.
11. Put on a serving plate and keep warm.
12. Drain off most of the fat from the tin.
13. Stir in the flour and whisk in the stock, making sure you scrape up any meat pieces that are stuck to the bottom of the pan.
14. Add the cider.
15. Heat until simmering, whisking constantly.
16. Simmer for 2 minutes and serve with the pork and vegetables.

pork, potatoes, parsnips, honey, onion, carrots, pepper, flour, stock, cider

Taken from www.food.com/recipe/slow-roast-pork-shoulder-472608 (may not work)