This low-maintenance roast is my favourite type of Sunday lunch. After the initial flavour rub, it requires little interaction, and yet will have guests asking for the recipe. It is also brilliantly versatile, depending on the season and the vegetables you have available. Carrots, fennel and cabbage would all make great additions or swap ins, as would most tinned white beans.
Serves 6-8
lemon 1
garlic 6 cloves
dried oregano 1 tsp
rosemary ½ bunch
olive oil
sea salt and freshly ground black pepper
rolled pork shoulder 2kg, skin on and scored
onions 3
celery 4 sticks
white wine 150ml
butter beans 2 x 400g tins
chicken stock 300ml
bay leaves 2
cavolo nero 300g (or kale)
extra lemon juice and parmesan to serve (optional)
