Slow-roasted pork shoulder with spiced apple relish

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Perfect crackling

1. Heat the oven to 230C/fan 210C/gas 8. To make the spice paste, lightly crush the fennel seeds, coriander seeds and peppercorns with a pestle and mortar. Add the chilli, salt, garlic and lemon zest and mix to a paste. Using your fingers, push the mixture into the slits in the pork skin. Put the pork, skin side up, on a rack in a roasting tin and drizzle with a little olive oil. Roast for about 20-25 minutes until the skin starts to crisp.
2. Turn the oven down to 150C/fan 130C/gas 2. Turn the pork over, pour over the lemon juice and cook for 1 hour. Pour 150ml cider into the roasting tin and cook for a further hour.
3. To make the relish, put the apples in a pan with the sugar, remaining cider, cinnamon stick, chilli and a good grating of nutmeg. Cover and cook over a low heat until reduced to a thick pulp. Add more sugar if needed. n Remove the pork from the oven and tip the pan juices into a saucepan. Turn the oven up to 220C/fan 200C/ gas 7. Cook the pork for a further 25-30 minutes until the skin has turned golden and very crisp. Rest for 10-15 minutes.
4. Spoon off the fat from the pan juices and warm over a gentle heat. Thinly slice the pork and serve in rolls or baguettes with a drizzle of the warm pan juices, a handful of rocket and a good spoonful of apple relish. And don't forget the crackling.

per serving

760 kcalories, protein 67.8g, carbohydrate 14.2g, fat 47.3 g, saturated fat 17.9g, fibre 1.1g, salt 1.68 g

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• macoodler

  17 January 2008

  macoodler rated this recipe

  

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  09 March 2009

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• Rory

  14 March 2009

  Rory rated and commented on this recipe

  

  Very tasty alternative Sunday roast

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• Pj

  01 November 2009

  Pj rated and commented on this recipe

  

  i couldn't get boned & rolled pork shoulder with skin unless i pre-ordered it with my butcher (as they normally take the skin off) so i ended up using pork loin 3.6kg. Timings were perfect and apple relish was amazing with the added juices from the pan.

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Ingredients

• 3-3.5kg boned and rolled pork shoulder, skin deeply scored
• olive oil
• 300ml dry cider
• 4 cooking apples , peeled, cored and cut into chunks
• 3 tbsp golden caster sugar
• 1 cinnamon stick
• ½ tsp crushed dried chillies
• nutmeg
• crusty bread rolls or baguettes, to serve
• wild rocket , to serve

FOR THE SPICE PASTE

• 2 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp crushed dried chillies
• 3 tsp sea salt
• 4 garlic cloves , crushed
• 1 lemon , zested and juiced

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 45 mins

Cook min 2 hrs 45 mins

Ingredients

• 3-3.5kg boned and rolled pork shoulder, skin deeply scored
• olive oil
• 300ml dry cider
• 4 cooking apples , peeled, cored and cut into chunks
• 3 tbsp golden caster sugar
• 1 cinnamon stick
• ½ tsp crushed dried chillies
• nutmeg
• crusty bread rolls or baguettes, to serve
• wild rocket , to serve

FOR THE SPICE PASTE

• 2 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp crushed dried chillies
• 3 tsp sea salt
• 4 garlic cloves , crushed
• 1 lemon , zested and juiced

per serving

760 kcalories, protein 67.8g, carbohydrate 14.2g, fat 47.3 g, saturated fat 17.9g, fibre 1.1g, salt 1.68 g

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