Mix the marinade in a bowl & rub over the meat.Tie the shoulder of pork with butcher’s string, not too tight! Season the outside with the marinade.
Sear them all around until golden in a hot pan, place in roasting tray.
Cook in the oven at 180 degrees for 1 hour 45 minutes to 2 hours until tender.
To make the champ mash, peel the potatoes & cover with cold water, boil until soft, strain & mash.Finely chop the spring onion & parsley.
Sauté the spring onion in the butter until soft, add the mash potatoes, cream & parsley.
Season with Atlantic sea salt and OHCo. cracked black pepper.
Blanch the green beans in boiling salted water.
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