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Salt and vinegar roast pork with honey mustard onions recipe

The Kitchen
Salt and vinegar roast pork with honey mustard onions

Created by Seren Jenkins

Serve up this roast for a special occasion. We’ve taken inspo from the classic salt and vinegar crisp flavour and smothered it on a shoulder of pork before roasting until tender and succulent. It’s served alongside buttery, glazed onions. It’s comforting, celebratory and exactly the kind of roast that makes Sunday lunch feel extra-special.

See method
  • Serves 6
  • 15 mins to prepare and 3 hours 30 mins to cook
  • 826 calories / serving
  • Gluten-free

Ingredients

  • 1 x 1.8kg large pork shoulder joint
  • 1 tbsp salt
  • 150ml Sauvignon blanc
  • half bunch thyme, whole sprigs
  • 1 tbsp malt vinegar

For the honey mustard onions

  • 750g organic brown onions, peeled and halved
  • 450ml Tesco Finest chicken stock
  • 2 tbsp honey
  • 2 tbsp wholegrain mustard
  • 50g butter, unsalted

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Each serving contains

Energy
3435kJ 826.0kcal
41%
Fat
56g
high80%
Saturates
20g
high102%
Salt
4.6g
high76%
Sugars
14g
low15%

of the Reference intake

Carbohydrate 16.3gProtein 57.4gFibre 3.5g

Method

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Pat the pork shoulder skin completely dry and rub the salt thoroughly into the skin and cuts. Place the pork skin-side up in a roasting tray. Pour the white wine into the tray around the pork and scatter the thyme around it. Roast for 30 mins to get the crackling going.
  2. Reduce the oven to gas 4, 180˚C, fan 160˚C and continue roasting for about 3–4 hours, until the pork is tender enough to pull apart with a fork.
  3. Meanwhile, place the onions cut-side down in a roasting dish. In a jug mix together the chicken stock, honey, wholegrain mustard, and season with salt and pepper. Pour the mixture over the onions, then dot the butter over the top.
  4. Place the onion dish in the oven alongside the pork and cook for about 1–1¼ hours, until the onions are soft and the sauce becomes buttery and slightly reduced.
  5. During the final 20–30 minutes of the pork cooking, brush the skin lightly with the 1 tbsp malt vinegar for the salt-and-vinegar flavour. Rest the pork for 20–30 minutes once cooked. Serve by slicing or pulling the pork and spooning the buttery honey-mustard onions and their sauce alongside.

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