Roast Shoulder of Pork with Celeriac, Apple and Parsnip - SuperValu

Name: Roast Shoulder of Pork with Celeriac, Apple and Parsnip - SuperValu
Ingredients: 1 tsp Fennel Seeds; 4 cloves Garlic crushed; 1 - Lemon zest and juice; 2 tbsp Olive Oil; 2 kg Pork Shoulder boned and rolled (ask your SuperValu butcher to do this for you); 1 tsp Sea Salt; 1 tsp SuperValu Chilli Flakes; 1 tbsp SuperValu Signature Tastes Cranberry Sauce to serve; 1 pinch Black Pepper; 2 - Carrots peeled; 0.5 - Celeriac peeled; 2 tbsp Cider Vinegar plus extra for seasoning; 50 g Fresh Cranberries; 2 tbsp Honey; 1 pinch Salt; 1 tsp SuperValu Fresh Rosemary chopped; 0.5 tsp SuperValu Fresh Thyme chopped; 3 - SuperValu Parsnip (use 2-3), peeled; 2 - SuperValu Pink Lady Apples cut into wedges

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A boned and rolled pork shoulder is easier to carve, though if cooking for a long time over a low heat I prefer to leave the bone in for more flavour. Rub a generous amount of sea salt into scored...

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Ingredients

1 tsp Fennel Seeds
4 cloves Garlic crushed
1 - Lemon zest and juice
2 tbsp Olive Oil
2 kg Pork Shoulder boned and rolled (ask your SuperValu butcher to do this for you)
1 tsp Sea Salt
1 tsp SuperValu Chilli Flakes
1 tbsp SuperValu Signature Tastes Cranberry Sauce to serve
1 pinch Black Pepper
2 - Carrots peeled
0.5 - Celeriac peeled
2 tbsp Cider Vinegar plus extra for seasoning
50 g Fresh Cranberries
2 tbsp Honey
1 pinch Salt
1 tsp SuperValu Fresh Rosemary chopped
0.5 tsp SuperValu Fresh Thyme chopped
3 - SuperValu Parsnip (use 2-3), peeled
2 - SuperValu Pink Lady Apples cut into wedges