Ingredients

• 3.5kg/7lb 11oz pork shoulder
• 3 tbsp salt
• 1 lemon
• juice only
• 2 tsp thyme leaves
• freshly ground black pepper
• 3 onions
• chopped
• 50g/2oz butter
• 4 large carrots
• top and tailed and peeled but left whole
• 50g/2oz butter
• 2 tbsp caster sugar
• 1 bunch asparagus
• knob of butter
• 3 large white potatoes
• peeled
• 50g/2oz butter
• 50g/2oz butter
• 3 shallots
• finely chopped
• 1 orange
• finely sliced zest and juice
• 1 lemon
• finely sliced zest and juice
• ½ tsp dark brown sugar
• 225g/8oz redcurrant jelly
• 100ml/3½fl oz port
• 1 tsp English mustard

Directions

• For the roast pork
• preheat the oven to 150C/300F/Gas 2.
• Score the skin of the pork with a sharp knife in a diamond pattern.
• Rub the salt over the pork skin and squeeze the lemon juice and thyme leaves over too. Season with pepper.
• Place the onions
• and butter in the base of a deep-sided roasting tray with 600ml/1 pint 1fl oz water. Cover with foil and roast in the oven for three hours.
• Remove the foil
• increase the oven temperature to 200C/400F/Gas 6 and cook for another 1½ hours
• or until very tender and the skin is very crisp.
• For the glazed carrots
• heat a large pan and add 200ml/7fl oz water
• half of the butter and all of the sugar. Once the butter and sugar have melted
• add the carrots and cook for 10-15 minutes
• or until the carrots are just tender. Remove from the heat.
• Heat a separate large frying pan and add the rest of the butter. Cut the carrots in half and pan fry until the carrot has caramelised.
• Heat a large saucepan of boiling water and add the asparagus. Cook for a minute then drain and plunge into ice-cold water. Heat the butter in a frying pan and pan fry the asparagus until golden-brown.
• For the Parisienne potatoes
• using a Parisienne scoop
• scoop small balls out of the potatoes.
• Heat a frying pan until hot
• add the butter and potatoes and fry for 4-5 minutes
• or until just golden-brown and tender.
• For the Oxford sauce
• heat a large pan and add the butter. Once melted add the shallots and cook until soft.
• Place the orange and lemon zest and juice in a medium saucepan and add the sugar and 100ml/3½fl oz of water.
• Cook for a couple of minutes and strain.
• Add the zest to the shallots. Stir in the remaining ingredients and cook for 4-5 minutes
• or until the sauce is thick.
• To serve
• using a spoon and fork
• tear the meat from the pork shoulder and pile onto a plate. Serve the potatoes and carrots next to the meat and the sauce poured over.