Combining tender, succulent pork with perfectly roasted potatoes and vegetables. The addition of cider infuses the dish with a hint of sweetness and a depth of flavour.

Instructions-

1. Preheat Oven: Preheat your oven to 180°C (350°F).

2. Prepare Vegetables:

   • Peel and cut the potatoes into large halves.

   • Do the same with the carrots.

   • Roughly chop the onion and add all the vegetables to a roasting tray.

3. Prepare Pork:

   • Place the pork joint onto the bed of vegetables.

   • Dry the pork skin with kitchen paper.

4. Season:

   • Season the pork and vegetables well with roasting salt or a mixture of sea salt and finely chopped rosemary/thyme.

5. Add Cider:

   • Pour the cider into the tray to cover the majority of the vegetables while leaving the pork skin completely dry.

6. Roast:

   • Roast the dish in the preheated oven for approximately 1 hour and 40 minutes. Adjust the cooking time based on the weight of the pork joint.

   • Check halfway through and turn the potatoes if needed.

7. Rest the Pork:

   • Remove the pork from the oven and wrap it in foil, leaving the skin exposed. Allow the pork to rest for 20 minutes before carving.

8. Toss Potatoes:

   • Toss the roasted potatoes in the tray with a spoon and keep them in the turned-off oven while you get everything else ready.

9. Add Green Vegetables:

   • Steam or cook green vegetables such as leeks, cabbage, and peas.

10. Serve:

    • Carve the rested pork and serve it with the roasted vegetables, crispy potatoes, and green vegetables.

    • You can also make a simple gravy to accompany the dish.