6 medium carrots, peeled and halved lengthways
½ green cabbage, such as Savoy, trimmed and shredded
4 medium parsnips, peeled and halved lengthways
800g/1lb 12oz potatoes, peeled and cut into 4cm/1½in chunks
3 tbsp plain flour
salt and ground black pepper
450ml/16fl oz hot beef or pork stock, made with 1 stock cube
4 tbsp vegetable oil
1.2kg–1.5kg/2lb 11oz–3lb 5oz pork shoulder joint, rind scored
200g/7oz frozen peas