This joyful, flavour-forward roast pork recipe comes from Jamie Oliver and is a brilliant addition to any weeknight or special occasion menu. It marries classic British roast technique with a cheeky American twist — think bourbon and peaches — and is perfect for readers searching for cooking, easy recipes that deliver big taste with straightforward steps.
Why this roast works
Beautiful pork shoulder (a Gloucester Old Spot if available) with a generous layer of fat is the foundation. Scoring the fat and using a bold flavoured salt ensures both a deep seasoning and a second, rendered crackling layer that crisps up gloriously in the oven. The sweet, boozy peach-bourbon packet cooks gently alongside the meat and becomes a juicy finishing sauce — a nod to southern US flavours — while a "dirty" pork gravy, enriched with minced shoulder, gives the plate real depth.
Ingredients
- Pork – 1 large joint (gloucester old spot or pork shoulder with around 1" fat)
- Flavoured salt – 250g coarse salt base mixed with crushed fennel seeds, peppercorns, bay leaves, lemon zest, thyme and rosemary
- Vegetables – Maris Piper potatoes (par-boiled), parsnips, a small pumpkin (for roasting)
- Peach-bourbon packet – whole peach, pear or apple, onions (skin on), splash of bourbon
- Gravy – 200g minced pork shoulder, 1 red onion, 1 tsp mustard, 2 tbsp plain flour, 1 litre chicken stock, splash of bourbon
- Olive oil or fat from roast potatoes to cook the minced pork
Method — simple steps for maximum flavour
- Score the fat in a crisscross pattern without cutting into the meat. This increases surface area and speeds rendering so the fat becomes a second crackling.
- Make the flavoured salt: in a pestle and mortar crush fennel seeds, black peppercorns and bay leaves. Add lemon zest, fresh thyme and rosemary, then mix with coarse salt. Rub the salt into the scored fat and into the pork.
- Par-boil peeled Maris Piper potatoes, drain and place dry on the bottom of a roasting tray with parsnips (no oil needed). Preheat the oven very hot.
- Place the pork on the oven bars above the vegetables and immediately reduce oven to 200°C (400°F). As it roasts, the pork will baste the veg in flavoured fat for great roast potatoes and parsnips.
- Use a clean Stanley knife (or similar) to set a consistent depth and score the pork crackling. Rub more flavoured salt into the crackling and reserve it to crisp separately later on top of the pumpkin.
- Make the peach-bourbon packet: place whole peach, pear/apple and onions (no need to peel or core) on grease-proof paper. Add a generous splash of bourbon, fold the paper and foil to create a sealed parcel, and roast at the side of the oven. This is a quick 30-second assembly that yields beautiful juices for the sauce.
- After about 1 hour 20 minutes (depending on joint size), remove pork and let it rest. Put the reserved crackling back on the oven bars and roast for 30 minutes above the pumpkin so it crisps separately.
- For the gravy: sauté 200g minced pork shoulder in a tablespoon of fat from the roast potatoes until browned. Add chopped red onion, a heaped teaspoon of mustard and 2 tbsp flour; cook gently to caramelize. Deglaze with a splash of bourbon then add 1 litre chicken stock and simmer until thickened. Chop the roasted peach and veg from the parcel into the gravy for sweet, boozy balance — this is the delicious "dirty" gravy.
Serving suggestions
- Slice the pork thickly so each portion keeps juiciness and the crackling remains crisp.
- Serve with roasted potatoes and parsnips that have been sitting under the pork to soak up the fat — golden and crunchy.
- Ladle the peach-bourbon sauce and the dirty pork gravy over the meat for a contrast of sweet, boozy and savoury flavours.
Tips, tricks and expert notes
- Scoring depth: Aim for about 1cm depth so you don’t cut into the meat but get consistent crackle.
- Salt use: The recipe uses a lot of salt to make the flavoured mix, but most of that batch will be stored and used over time. Only the required amount is rubbed on the pork.
- Cook's cheat: Crisp the crackling separately on the oven bars while the pumpkin roasts below — it ensures perfect texture.
- Adjust for family-friendly spice: The bourbon adds warmth; reduce or omit if preferred and keep this among cooking, easy recipes for all ages.
"Oh my lord, the flavours are big." — Jamie Oliver
Make it ahead and store
Leftover pork keeps well in the fridge for 2–3 days; reheat gently to preserve juiciness. The flavoured salt keeps for months, making this one of those cooking, easy recipes that pays dividends over time — make the salt once and use it on other roasts and vegetables.
Why home cooks love this
This dish hits several satisfying notes: show-stopping crackling, juicy meat, sweet-and-boozy sauce and a rich, meaty gravy. It’s approachable, fun to prepare and sits perfectly within a collection of cooking, easy recipes that lift a roast dinner into something memorable. Give it a go — it’s a roast dinner to try.
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