2kg pork shoulder roast
5 potatoes, large, peeled and cut into wedges
5 turnips, peeled and coasely chopped
5 carrots, peeled and cut into large chunks
3 red onions, cut into wedges
4 tomatoes, coasely chopped
2 tbsp fresh oregano, coasely chopped
2 tbsp sherry vinegar
1 small romaine or cos lettuce
6 tbsp olive oil
Salt and black pepper
Preheat the oven to 425°F/225˚C/gas mark 7.
Score the skin of the pork for crackling, then sprinkle with salt. Place in a roasting pan skin side up. Roast for 30 minutes, then turn down the heat to 250°F/120˚C/ gas mark 1 and cook for the roasting time calculated.
One hour before the meat is expected to be done, add the vegetables and oregano to the roasting pan. Sprinkle over the sherry and dot with the butter.
Let the roast rest for 45 minutes before carving. In the meantime, make the salad. Wash, dry, and chop the lettuce.
Make a dressing with the olive oil, lemon, salt, and black pepper and pour over the salad. Serve the pork with the vegetables and salad.
Eating With The Chefs by Per-Anders Jörgensen (£39.95), published by Phaidon
Photography: Per-Anders Jörgensen