There's no reason a roast has to be reserved for colder months. This slow-roasted organic pork shoulder is perfect for summer entertaining, with tender pulled pork served alongside colourful seasonal vegetables, buttery new potatoes and a fresh herb dressing. It's an easy, relaxed recipe that's made for sharing outdoors with family and friends.

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes

Ingredients

For the Pork

• 1 Organic Butchery organic pork shoulder (approx. 2–2.5kg)
• 2 tbsp olive oil
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 tsp fennel seeds, lightly crushed
• 4 garlic cloves, sliced
• 2 sprigs rosemary
• 2 sprigs thyme
• 250ml dry cider or apple juice

For the Herby New Potatoes

• 800g new potatoes
• 30g butter
• Handful of chopped parsley
• Handful of chopped chives
• Sea salt and black pepper

For the Charred Summer Vegetables

• 2 courgettes, sliced lengthways
• 2 red peppers, cut into thick strips
• 1 bunch asparagus
• 2 red onions, cut into wedges
• 200g cherry tomatoes on the vine
• 2 tbsp olive oil
• Salt and pepper

To Serve

• Lemon wedges
• Fresh parsley
• Optional: apple sauce or wholegrain mustard

Method

Preheat the oven to 160°C (140°C fan).

Rub the pork shoulder all over with the olive oil, salt, pepper and crushed fennel seeds. Make small slits in the meat and tuck in the garlic, rosemary and thyme.

Place the pork into a roasting tin and pour the cider or apple juice around the base. Cover tightly with foil and roast for around 4½ hours, until the meat is beautifully tender.

Remove the foil, increase the oven temperature to 220°C, and cook for a further 20–30 minutes until the skin turns golden and crisp.

Meanwhile, boil the new potatoes until tender. Drain well, toss with butter, parsley, chives and seasoning.

Coat the courgettes, peppers, asparagus, onions and tomatoes with olive oil, season well and either barbecue or roast in a hot oven for 20–25 minutes, turning occasionally, until lightly charred and caramelised.

Allow the pork to rest for 15 minutes before pulling or carving into generous portions.

Serve on a large platter with the herby new potatoes, charred summer vegetables, a squeeze of fresh lemon and plenty of fresh parsley. Add a spoonful of apple sauce or wholegrain mustard if desired.