- 1 kg Pork shoulderfor slow roasting
- 2 tbsp Olive oilfor brushing
- 1.25 kg Potatoescut into small chunks
- 500 g Carrotspeeled and sliced
- 500 g Broccoli floretsfresh or frozen
- 1 tbsp All-purpose flour
- 400 ml Beef stock½ x stock cube
- 1 tsp Mustard
- Kosher Saltto taste
- Black pepperto taste
Roast Pork with Roast Potatoes and Broccoli
Enjoy crispy crackling with this easy Roast Pork with Roast Potatoes and Broccoli recipe! Juicy pork, rich gravy, and delicious veggies, this dish is just the thing to cook this holiday season or for Sunday dinner. It’s the sort of flavor hit that makes for a delectable dinner and great sandwiches with the leftovers the next day.
With this pork shoulder roast recipe, you start by placing the pork in a roasting pan. Brush with some oil and roast for 30 minutes before turning the heat down to moderately hot and adding the potatoes. Continue roasting until the pork is cooked and the potatoes are deliciously crisp. Meanwhile, cook the carrots and broccoli and make the gravy. Carve the pork and serve with roasted potatoes, carrots, broccoli, and gravy.
To make the Roast Pork with Roast Potatoes and Broccoli, you will need the following ingredients:
Steps to make Roast Pork with Roast Potatoes and Broccoli
Preheat the oven to 425 °F.
Remove from oven
Cook carrots and broccoli
To make the gravy, remove excess pork juices leaving 2 tablespoons in the pan. Place the pan on the stovetop and stir in 1 tablespoon of flour. Cook for 1 minute. Remove from the heat and gradually add 400 milliliters of beef stock, stirring constantly. Return to the heat, bring to a boil and stir in 1 teaspoon mustard.