Step 1

Preheat the oven to 180°C.

Step 2

Sit the pork on a sheet of foil in a roasting tin. Peel the sweetpotatoes, parsnips and onions.

Step 3

Cut the sweetpotatoes into 2cm squares, cut onions into quarters and cut parsnips lengthways into quarters. Make sure you cut the top and tails of the parsnip and onions.

Step 4

Cut the Brussels sprouts in half.

Step 5

Rub vegetables with olive oil and Italian herbs until covered and pop into a roasting tray and keep to one side.

Step 6

In a pan, whisk the maple syrup, garlic cloves, ground cinnamon, ground nutmeg, whiskey, and mustard. Mix until combined.

Step 7

Bring to a boil then simmer for 15 minutes and keep to one side.

Step 8

Score the skin of the pork shoulder every 2cm with a knife.

Step 9

Brush ⅓ of the glaze over the top, giving it an even coating.

Step 10

Roast the pork for 30 minutes, then take out of the oven and brush over another ⅓ of the glaze, put it back in the oven.

Step 11

While the pork is roasting, cook vegetables on the shelf below for the final hour.

Step 12

After 30 minutes, glaze the pork again then put it back in the oven for the last 30 minutes.

Step 13

Take your vegetables out of the oven and cover with tin foil while the pork is resting. Rest the pork for at least 20 minutes before serving.

Step 14

Serve the pork finely sliced alongside the roasted vegetables, with any juices from the pork poured over.