Slow-roast pork rolls with apple chilli chutney

Slow-roast pork rolls with apple chilli chutney

Don't stint on the cooking time - it really is the key to meltingly soft, full-flavoured meat

Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 6 hrs

Freezable

Method

  1. Heat oven to 240C/220C fan/gas 9. Sit the pork in a large roasting tin. If the skin isn't already scored for you, score it with a small, sharp knife. Mix together the thyme, fennel seeds, oil and 1 tsp salt with a good grinding of black pepper. Rub this over the top and ends of the pork. Roast for 30 mins, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140C/120C fan/gas 1 and return the pork to the oven for a further 5 hrs.
  2. While the pork is cooking, make the chutney. Heat the oil in a large saucepan. Soften the onion and chilli together for 10-15 mins. Once soft, stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook over a low heat for 15-20 mins, stirring occasionally, until the apple is very soft. Blitz half the apple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.
  3. Take the pork from the oven - the meat should be very tender - and increase the temperature to 240C/220C fan/gas 9. When the oven has reached temperature, discard the foil and put the pork back in for 30 mins to crisp up the skin a little. For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 mins. Use a couple of forks to shred the pork from the joint. Sandwich in soft buttered rolls with apple chilli chutney, warm or at room temperature. Serve with pieces of crisp crackling on the side.
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Per serving

714 kcalories, protein 66g, carbohydrate 22g, fat 41 g, saturated fat 15g, fibre 2g, sugar 21g, salt 1.31 g

Recipe from Good Food magazine, March 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo Pablo Davo

    2010-02-21 09:02:47.120101

    Pablo Davo rated this recipe

    5 stars

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  • Binder photo gaily

    2010-02-21 10:15:12.730739

    gaily rated this recipe

    4 stars

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  • Binder photo Julie's grub

    2010-02-25 12:58:31.614586

    Julie's grub rated this recipe

    5 stars

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  • Binder photo issie1414

    2010-02-26 06:25:28.383416

    issie1414 rated this recipe

    5 stars

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  • Binder photo angie

    2010-02-26 09:03:29.718137

    angie rated this recipe

    5 stars

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  • Binder photo Carol

    2010-03-03 16:58:26.61614

    Carol rated this recipe

    5 stars

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  • Binder photo Bev

    2010-03-22 21:42:47.068583

    Bev rated this recipe

    5 stars

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  • Binder photo Barney

    2010-04-15 16:48:45.694929

    Barney rated and commented on this recipe

    5 stars

    This isn't actually my recipe it's Sarah Cook's. Bx

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  • Binder photo KasiaF

    2010-04-20 13:29:08.352497

    KasiaF rated and commented on this recipe

    5 stars

    Amazing way to cook pork, so juicy and tender and very very easy! This was enough to serve the four of us for Sunday lunch with leftovers to serve in hot rolls with stuffing and a big salad. I wont cook pork any other way again.

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  • Binder photo dobelove

    2010-04-22 22:01:42.064614

    dobelove rated and commented on this recipe

    2 stars

    This was really delicious, however, although I used my own seasonings, cloves especially, it was melt in the mouth but after a few chews it was slightly chewy and the next day although the flavour was there, the texture was not great. Wonder what I did wrong. It was really easy to shove in the oven and forget about this and get on with other stuff.

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  • Binder photo Debs

    2010-09-18 15:25:52.268524

    Debs commented on this recipe

    Pork cooked this was is absolutely gorgeous! And when I shredded it up using 2 forks it seemed to double in size! I served mine with just shop bought apple sauce, hubby had Reggae Reggae sauce with his, 1 child had bbq sauce and the other ketchup, I served them in oven bottom muffins, we all had 2! I would definately cook pork this way again, it was so very tasty, tender and moist, mmmmm!

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  • Binder photo Nicola

    2010-09-23 12:24:45.009574

    Nicola commented on this recipe

    I made the apple and chilli chutney. I used sweetener instead of sugar, and dried chilli flakes instead of fresh ones. It was amazing! Really lovely! If i have too many apples again, I will make this- it was fast, easy and looks like i spent hours making it :-)

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  • Binder photo Suzywooz

    2010-10-17 09:49:13.826193

    Suzywooz rated this recipe

    5 stars

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  • Binder photo bengal-mad

    2011-02-09 19:27:47.06028

    bengal-mad rated and commented on this recipe

    5 stars

    We are not a great fan of pork in our house, but I used this recipe to cook a shoulder of pork for a Sunday roast, and it was really really nice. Meat was so tender and stringy!! Will be cooking this for sure in the summer to serve in rolls along with the chutney! It's like a mini hog roast!

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  • Binder photo Blondie

    2011-02-20 03:58:07.397993

    Blondie rated and commented on this recipe

    5 stars

    Wonderfuly melting and rich ( as are most meats that are cooked for that long) I've also tried this with a five spice mix (star anise, clove,cinnamon, ginger + fennel) and it's perfect with some steamed Chinese greens and goodfood's sweet chilli jam which cut through the oily richness nicely.

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  • Binder photo kerry

    2011-04-12 15:33:38.808765

    kerry commented on this recipe

    Fantastic way to use a cheap joint. The chutney is fab with it.

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  • Binder photo danicquinn

    2011-05-29 23:46:17.504055

    danicquinn rated and commented on this recipe

    5 stars

    This came out really well and was simple to make. I recommend crisping the fat (as they suggest). It's really rich, so it would be good to balance with some light/sharp accompaniments.

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  • Binder photo delicacies

    2011-06-12 17:30:59.057305

    delicacies rated and commented on this recipe

    5 stars

    We did this as part of the food for a buffet for 25 for our lads football teams presentaion evening get together. We prepped everything during the day, so that afterwards we came home to the delicious smell of the cooked meat. It was a resounding success, far better and easier than a BBQ. The parents wouldn't let the kids get a look in. We served with freshly baked rolls from our local baker, and a sage and onion and sausagemeat stuffing. I wish we had made more, as every last bit went. Only chriticism - i put 2 chillis in the apple chutney which was a bit fiery for most, but would definately do again with a little less. Fantastic.

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  • Binder photo Claire

    2011-06-21 20:18:10.456252

    Claire commented on this recipe

    Can I use a pork leg joint for this recipe. It's sounds yummy

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  • Binder photo buttonmush

    2011-06-21 23:46:27.201144

    buttonmush rated and commented on this recipe

    5 stars

    made this as a roast and turned out famtastic! it was really juicy and flavourful with perfect crackling. I rubbed a lot of salt in the scores on the rind and made sure it is rubbed up with lots of olive oil to ensure crunchy crackling!

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Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 6 hrs

Freezable

Ingredients

  • 2.5kg/5lb 8oz pork shoulder joint, scored and tied (we used a tied carvery joint from Waitrose, bone in one end and rolled and tied at other end)
  • 2 tsp thyme leaves
  • 1 tsp fennel seeds
  • 1 tbsp olive oil
  • buttered soft bread rolls , to serve

FOR THE APPLE CHILLI CHUTNEY

  • 1 tbsp olive oil
  • 2 onions , finely chopped
  • 1-2 red chillies , deseeded and finely chopped
  • 4 eating apples , peeled, cored and cut into small chunks
  • 4 tbsp cider vinegar
  • 4 tbsp caster sugar
  • 1 thyme sprig, leaves picked
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Per serving

714 kcalories, protein 66g, carbohydrate 22g, fat 41 g, saturated fat 15g, fibre 2g, sugar 21g, salt 1.31 g

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