Superb Slow Roasted Shoulder of Pork with Apple Sauce
My battle with using up apples continues but this time it takes a more savoury route with this DELICIOUS roast shoulder of pork...
Everyone loves pulled pork. It is quite literally on every pub and restaurant menu in some form or another - on its own, on top of burgers, pizzas, steaks even pasta! - and while I have provided you with my go-to recipe, I also like to mix it up a bit! This reincarnation of pulled pork takes a very British direction as the pork is cooked low and slow over a bed of apples, giving it sweet and sour notes in all the right ways. Ridiculously easy to make (a bit of apple chopping and then chuck it all in the oven!), this dish is an instant favourite!
Roasted Shoulder of Pork with Apple Sauce
Serves 6-8
3.5kg/7lb 11oz boned pork shoulder
3 tbsp salt
1 lemon, juice only
4 Bramley apples, cored and chopped into large chunks
50g/2oz butter
2-4 tbsp caster sugar, to taste
To serve:
Seasonal vegetables
Preheat the oven to 150C/300F/Gas 2.
Score the skin of the pork into strips using a sharp knife. Squeeze the lemon juice over the skin, then rub with salt.
Place the pork, apples, butter and sugar in the base of a deep-sided roasting tray with 600ml water. Cover with foil and roast in the oven for three hours.
Remove the foil, increase the oven temperature to 200C/400F/Gas 6 and cook for another 1½ hours, or until very tender and the skin very crisp.
To serve, using a spoon and fork, tear the meat from the pork shoulder and pile onto a plate. Spoon a large dollop of apple sauce taken from the roasting tin. Add a few pieces of crackling and serve with your favourite seasonal veg.
Everyone loves pulled pork. It is quite literally on every pub and restaurant menu in some form or another - on its own, on top of burgers, pizzas, steaks even pasta! - and while I have provided you with my go-to recipe, I also like to mix it up a bit! This reincarnation of pulled pork takes a very British direction as the pork is cooked low and slow over a bed of apples, giving it sweet and sour notes in all the right ways. Ridiculously easy to make (a bit of apple chopping and then chuck it all in the oven!), this dish is an instant favourite!
Roasted Shoulder of Pork with Apple Sauce
Serves 6-8
3.5kg/7lb 11oz boned pork shoulder
3 tbsp salt
1 lemon, juice only
4 Bramley apples, cored and chopped into large chunks
50g/2oz butter
2-4 tbsp caster sugar, to taste
To serve:
Seasonal vegetables
Preheat the oven to 150C/300F/Gas 2.
Score the skin of the pork into strips using a sharp knife. Squeeze the lemon juice over the skin, then rub with salt.
Place the pork, apples, butter and sugar in the base of a deep-sided roasting tray with 600ml water. Cover with foil and roast in the oven for three hours.
Remove the foil, increase the oven temperature to 200C/400F/Gas 6 and cook for another 1½ hours, or until very tender and the skin very crisp.
To serve, using a spoon and fork, tear the meat from the pork shoulder and pile onto a plate. Spoon a large dollop of apple sauce taken from the roasting tin. Add a few pieces of crackling and serve with your favourite seasonal veg.
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