Roast Shoulder of Pork with Chorizo and Cannellini Beans
This meal was going to be a regular, run-of-the-mill, Sunday Roast but then you know what happened...the sun came out, the paddling pool was filled and suddenly the idea of eating a great big roast dinner, let alone standing in the kitchen cooking one, was the last thing anyone wanted. We wanted something to make us feel like we were sat in the Andalucían sunshine, hundreds of miles from jobs, school and housework. So the pork stayed but the rest went back in the fridge to be replaced by a beautiful chorizo and cannellini bean accompaniment.
This easily serves 4 adults (allowing for plenty of seconds...and thirds).
1.3kg pork shoulder
3 onions, finely sliced
2 chorizo sausages (I use Bath Pig Chorizo - British free range pork/Spanish curing processes...what's not to love?)
2 tins of cannellini beans
Roast the pork for 1 hour 45 minutes in a 180C oven, remembering to leave 15/20 minutes resting time once it's finished cooking.
Heat up a tablespoon of olive oil and gently fry the 3 sliced onions, trying not to let them colour too much. Once softened add in the chopped chorizo and watch as the gorgeous paprika stained oil oozes out and turns the onions a beautiful orange. Finally add the drained cannellini beans and continue to cook for another 3-4 minutes to warm them through.
This is delicious served with a large green salad, some fresh-as-can-be crusty bread and a glass of cold, sparkling cava.