Slow-roast pork shoulder with scrumpy and apple sauce

Slow-roast pork shoulder with scrumpy and apple sauce

By
From
Slow
Serves
6-8
Photographer
Tara Fisher

For me, this is the best recipe in the book. Who doesn’t love pork crackling? The great thing about using shoulder is that the fat will make the skin crispy and stop the meat from becoming dry, so you get the best of both worlds. The longer it’s cooked for, the better it is. It’s near impossible to carve – just place it in the centre of the table and dive in. The scrumpy works a treat with it.

Ingredients

Quantity Ingredient
3.5kg boned pork shoulder, in one piece
4 tablespoons olive oil
15g sea salt
2 bramley apples
80g butter
75ml scrumpy cider
2-4 tablespoons caster sugar
1 pointed cabbage
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 240°C. Score the skin of the pork with a sharp knife into strips, then rub the surface with the olive oil and sea salt. Place in a deep-sided roasting tin with 500ml water and cook in the oven, uncovered, for 40 minutes. This will help set the crackling. Cover with foil, reduce the temperature to 150°C and cook for 3½ hours, until very tender and golden brown.
  2. Remove the pork from the oven and allow to rest for 30 minutes. Peel and chop the apples and put them in a saucepan with 50g of the butter and the scrumpy. Cover and place over a medium heat. Cook gently for about 4–5 minutes, until the apples have broken down. Stir and season with the sugar and a little salt.
  3. Shred the cabbage. Heat a frying pan until hot and add the remaining butter, cabbage and 75ml water. Cook until just tender, then season with salt and pepper. Slice or shred the meat from the pork shoulder with a fork and pile it onto a serving plate with some of the pan juices, the cabbage and a large dollop of apple sauce.
Tags:
James Martin
Saturday Kitchen
slow cooking
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