Pot Roast by Richard H. Turner

That's it. We're calling it. It is now truly time to start battering down the hatches, dust off the rain macs and wellies and switch over to a different style of cooking when it comes to meat. Now's the time to praise the braise but if you are still hankering after some summer flavours and vibes, this recipe by Richard H. Turner - using rolled pork shoulder - will more than meet you halfway there.

As he states in his cookbook, Hog, 'although not particularly authentic, this braise was inspired by stews I’ve eaten in Ibiza and is redolent of a hot Iberian summer.'

And here at T&G, we have fond memories of chilling in the hills of San Antonio and washing down ice cold beer in the port of Santa Eulària des Riu. So when life gets a little too damp, grey and soggy, this is the go to dish. Quoting Fiona Beckett, a long time oenophile and dispenser of sage advice, he also recommends a glass or two of Santa Maria del Camí Binissalem from neighbouring Mallorca.

But can we give you one more tip? Stick on 'Club Tropicana' by Wham during prep.

That will really blow away those autumn blues.

Turner & George Rolled Pork Shoulder with Gusto Juice


  1. Score the skin of the pork with a sharp knife, making small incisions 2cm apart, then rub the skin with salt. Heat 1 tablespoon of the oil in a large flameproof casserole over a medium heat. Add the onions and fennel and cook for 10 minutes until just softened and golden. Add the garlic and cook for a further 2 minutes.
  2. Add the white wine and reduce by half. Pour in the stock, bring to the boil and reduce by half, then add the orange juice and tomatoes.
  3. Sit the pork in the vegetables and place in the oven, uncovered, for 40 minutes. Add the olives, then cook for a further 20 minutes until the pork is cooked through.
  4. Turn the oven off, add the orange segments and oregano and allow to rest in the oven for 30 minutes before transferring to a chopping board to carve.
  5. Serve the pork along with the vegetables, olives and orange segments, drizzled with a spoonful of the pan juice. The lightest dusting of hot smoked paprika at the end adds a lovely warming character.

Hog by Richard H. Turner, is published by Mitchell Beazley www.octopusbooks.co.uk

Image credit: Paul Winch-Furness

Pot roast pork shoulder