Roast Pork with Carrots & Gravy

• 1.2 kgboneless pork shoulder, skin removed
• 600 gcarrots, peeled and halved
• 600 gpotatoes, cut into chunks
• 3 tbspgarlic-infused olive oil
• 2sprigs fresh rosemary
• 4sprigs fresh thyme
• Fine salt, to taste
• 500 mllow-FODMAP chicken stock
• 1 tbspcornflour (mixed with cold water)
• 25 glactose-free butter
• 1 tbsptamari
• 1 tbspchopped chives
• Black pepper, to taste

Method

1. 1Heat the oven to 180°C/160°C fan. Pat the pork dry, rub with 1 tbsp garlic-infused oil and season with salt and pepper. Put the rosemary and thyme in a roasting tin, sit the pork on top and pour 150 ml water around it. Cover tightly with foil.
2. 2Roast for 2½ hours, then check the shoulder. It should be becoming tender; allow longer if a skewer still meets firm resistance. Remove the foil and return to the oven.
3. 3At this point, toss the carrots and potatoes with the remaining 2 tbsp garlic oil, salt and pepper. Spread on a separate tray and roast alongside the pork for 45–60 minutes, turning once. The pork should be tender enough to slice easily and steaming hot throughout; check the thickest part reaches 75°C for 30 seconds. Add a splash of water to the pork tin if it dries out.
4. 4Lift the pork onto a board and rest loosely covered for 15 minutes. If the vegetables need more colour, raise the oven to 220°C/200°C fan while the meat rests.
5. 5Discard the herb stalks and spoon excess fat from the tin. Set a hob-safe tin over medium heat, or transfer the juices and browned residue to a saucepan. Melt the butter, add the stock and tamari, and scrape up the browned bits.
6. 6Mix the cornflour with 2 tbsp cold water. Whisk into the simmering gravy gradually and cook for 2–3 minutes until glossy. Taste before adding salt because the stock and tamari are salty.
7. 7Slice the rested shoulder across the grain. Serve with the carrots, potatoes and gravy, then scatter over the chopped chives.

Per serving

kcal

660

protein

42g

fibre

5.4g

carbs

29.7g

fat

42.9g