Directions:
Step 1
- Preheat the oven to 180°C. Sit the pork on a sheet of foil in a roasting tin. Peel the sweetpotatoes, parsnips and onions.
- Cut the sweetpotatoes into 2cm squares, dice onions into quarters and cut parsnips lengthways into quarters. Make sure you cut the top and tails of the parsnip and onions.
- Cut the Brussel sprouts in half.
- Rub vegetables with olive oil and Italian herbs until covered and pop into a roasting tray and keep to one side.
Step 2
- In a pan, whisk the maple syrup, garlic cloves, ground cinnamon, ground nutmeg, whiskey, and mustard. Mix until combined.
- Bring to a boil then simmer for 15 minutes and keep to one side.
Step 3
- Score the skin of the pork shoulder every 2cm with a knife.
- Brush 1/3 of the glaze over the top, giving it an even coating.
- Roast the pork for 30 minutes, then take out of the oven and brush over another 1/3 of the glaze, put it back in the oven.
- While the pork is roasting, cook vegetables on the shelf below for the final hour.
Step 4
- After 30 minutes, glaze the pork again then put it back in the oven for the last 30 minutes.
- Take your vegetables out of the oven and cover with tin foil while the pork is resting.
- Rest the pork for at least 20 minutes before serving.
- Serve the pork finely sliced alongside the roasted vegetables, with any juices from the pork poured over.
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes