Pork and apples are a winning combination – this pork shoulder joint is perfect served with goose fat roast potatoes and cauliflower cheese.
Serves 6
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- 3kg pork shoulder joint
- 3 Bramley apples, cored, peeled and cut into thin wedges
- 1 onion, finely diced
- 300ml apple cider
- 125ml whole cream
- 1 tbsp olive oil
- Sea salt
1. Pre heat the oven to 220C / Gas 8.
2. Prepare the pork joint by scoring the fat in strips with a sharp knife and rub with the olive oil and salt, making sure the whole skin is covered.
3. Fill the bottom of the roasting tray with the diced onion, apple and cider, and place the pork joint on the trivet.
4. Put the joint in the hot oven for 30 minutes, uncovered, to start cooking the crackling.
5. After 30 minutes, remove the tray from the oven and cover with foil. Turn the temperature down to 170C / Gas 3, return the joint to the oven and cook for a further 3 hours. Baste the meat every 45 minutes with the juices from the pan, and remove the foil for the last 30 minutes to crisp up the crackling.
6. Take the joint from the tray and leave to rest.
7. For the sauce, blend the cider, onion and apple in the bottom of the tray. Once smooth, stir in the cream.