Evans the Butchers has taken a traditional butchers shop and made it a one stop shop, selling not only the finest local meat products, but with an extensive deli counter, a selection of pre-cooked dishes for parties and an alcohol licence enabling them to sell locally- made wines and ciders, ensures they meet the needs of all their customers. Based in Langport, Evans the Butchers began trading in 2008 when Gareth Evans bought an existing butchers shop. In 2009 Gareth was joined by Pedro Aparicio and his wife Clare. As their reputation grew, so did the call for their catering skills and there are not many parties, weddings and shows in Somerset that have not involved their hog roasts, BBQ and steak nights. In fact Clare is frequently asked to provide her own twist on Pork Pie wedding cakes or to assist caterers and restaurants with their functions. Although the vast majority of produce is locally sourced, Pedro's Spanish heritage means that he brought to Somerset a little of his Valencian flavours. You can now find Spanish spices, oils, olives, chorizo, Jamon and Paella kits. Continuing the tradition of unique butcher banter, you will find that there is not much they don't know about how you like your steak or what sausages you have at breakfast. It is this insight and knowledge that keep their customers coming back time and time again.

Most importantly get the meat out of the fridge to allow it to come to room temperature.  Never cook any meat straight from the fridge.  Bring your oven up to temperature of about 220 c .  Place your Pork on some cut onions.  They provide a natural trivet system and add flavour to the roasting pan which you later use for gravy.  When the oven is up to temperature, season the pork generously with salt and pepper and place in the centre of the oven. Stuff some garlic, sage, thyme or any other herbs into the pork if you have them.
After a good 20 mins cooking turn your oven down to 180 and leave your shoulder gently cooking for up to 2  1/2 hours.  Roughly an hour before the meat has finished cooking remove and place your chosen root vegetables in the roasting pan. (The timing really does depend of the personal vegetable preference and how you like to present your veg.) 
Turn the vegetables in the juices produced by the pork.  When your vegetables are cooked remove and keep warm along with potatoes etc.  Remove your pork, and no kidding, leave it to rest for at least half an hour.. 
All the fibres in the meat will retract and retain moisture and flavour.  The meat will remain hot.  During this time drain any fat from the roasting pan and place the pan on the hob.  Add a little flour and blend well with all the flavours left in the pan. 
When you have cooked and amalgamated the flour add some stock, a little at a time, until you have your own preferred consistency of gravy.  Add any juices from the rested meat.  Happy Sunday Roast!  This is just the way I do my roasts, I am not Nigella!