Directions

1. Preheat your oven to 180°C fan bake. Pat the pork shoulder dry with paper towels, then rub it all over with olive oil.
2. Season generously with Man Grind Flakes, a good sprinkle of Sgt. Pepper, and the crushed garlic, making sure to coat the entire surface for maximum flavour.
3. Place the pork in a large roasting dish, and pop it into the oven. Roast for around 3 hours, or until the meat is beautifully tender and cooked through. If you have a meat thermometer, you're aiming for an internal temperature of about 85°C.
4. Once done, remove from the oven and let the pork rest for at least 15 minutes before carving. This helps the juices redistribute and keeps the meat moist.
5. While the pork is roasting, get onto the sauce. In a medium saucepan, bring the chicken stock to a gentle simmer and let it reduce slightly to intensify the flavour.
6. Turn the heat to low, pour in the cream, and stir through the Insane in the Grain. Let it cook gently, stirring occasionally, until the sauce thickens to a silky consistency.

7. Just before serving, stir in the chopped tarragon and taste. Add a little extra salt and pepper if needed to balance the flavours.

8. Carve the rested pork into thick slices and serve with generous spoonfuls of the creamy mustard and tarragon sauce over the top.