Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
1 pork shoulder on the bone (3–4kg)
salt and freshly ground black pepper
1 bulb of garlic, broken up into cloves (unpeeled)
1 butternut squash (about 900g) (unpeeled, deseeded and cut into 2–3cm cubes)
4 trimmed leeks (about 375g in total), cut into 2cm (¾") thick slices
small handful of sage leaves
Preheat the oven to 220°C (425°F/Gas 7).
Using a sharp knife, score the rind of the pork in a criss-cross pattern at 5mm (¼") intervals, cutting through the fat but not into the meat itself. (Or ask your butcher to do this for you, if you prefer.) Sprinkle over 1 tablespoon of salt, rubbing it into the lines scored in the fat, then place the pork in a large roasting tin and roast in the oven for 30 minutes. Reduce the temperature
to 150°C (300°F/Gas 2) and continue to cook for a further 5 hours.
After 5 hours, take the pork out of the oven and turn the temperature back up to 220°C (425°F), Gas mark 7. Pour off the fat into a bowl, leaving any juices in the tin. Place the garlic, squash, leeks and sage leaves around the pork. Then pour over 3 tablespoons of the reserved fat, season with salt and pepper and toss the vegetables together in the tin.
Return to the oven for 40–50 minutes or until the pork rind has turned into delicious crackling and the vegetables are cooked through and golden. Serve as it is at the table or transfer to a large plate.