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Herb Crusted Roast Pork Shoulder

Here's a tasty and succulent autumn roast pork...

Herb Crusted Roast Pork Shoulder


900g/2lbs pork shoulder joint (deboned and Rolled), 1 tsp Dijon mustard, 1 1/2 tbs honey, 2 tsp brandy, 3 tbs Fehmalee's Kitchen Flavour Enhancer, 4 tbs olive oil, 2 garlic cloves ( minced to a paste), 1 tsp salt, 1tsp ground black peppercorn.


Preheat oven to 230c (fan 210c). In a bowl combine the mustard, garlic, honey, brandy, 1 tbs olive oil, salt and pepper and stir. On a large chopping board or a flat surface scatter flavour enhancer then Brush pork joint with honey mixture on all sides and roll in flavour enhance to coat. Heat remaining olive oil in a frying pan, add pork and baste on all sides. Transfer pork to a baking tray and roast for 15 minutes. Then reduce oven temperature to 180c (160c fan) for 45 minutes (or until juices run clear) basting halfway through. Once finished, cover baking tray with a double layer of foil and leave the pork to rest for 10 minutes before carving.


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