Slow-roast pork rolls with apple chilli chutney

Slow-roast pork rolls with apple chilli chutney

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(30 ratings)

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Cooking time

Prep: 15 mins Cook: 6 hrs

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
714
protein
66g
carbs
22g
fat
41g
saturates
15g
fibre
2g
sugar
21g
salt
1.31g

Ingredients

  • 2½ kg/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 seed
  • 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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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.

Recipe from Good Food magazine, March 2010

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Comments

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claiset's picture

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

joanicus1's picture
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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.

danicquinn's picture
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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.

kerrypoole's picture

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

blondie828's picture
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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.

bengalcat's picture
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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!

niclidw's picture

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 :-)

ddeedman's picture

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!

bakingnut's picture
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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.

kasiafronck's picture
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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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