Slow-roast pork with apples & peppers

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(22 ratings)

Prep: 20 mins Cook: 4 hrs - 4 hrs, 10 mins

Easy

Serves 8

This is a no-effort dish with only 20 minutes prep - just serve straight from the oven

Nutrition and extra info

Nutrition: per serving

  • kcal644
  • fat39g
  • saturates15g
  • carbs24g
  • sugars22g
  • fibre4g
  • protein51g
  • salt0.82g
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Ingredients

  • 2-2¼kg/4lb 8oz-5lb pork shoulder joint (or 2 x 1kg/2lb 4oz joints), scored and tied
  • 50g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp demerara sugar
  • 3 tbsp wholegrain mustard

For the apples & peppers

  • 3 onions, thinly sliced, and 2 small eating apples (we used Braeburns), quartered, cored and thinly sliced
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 7-8 red, yellow and/or orange peppers, each cut into quarters, cores and seeds discarded
    Peppers

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • few bay leaves
  • 3 tbsp cider vinegar
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp wholegrain mustard
  • 2 tbsp demerara sugar

Method

  1. Heat oven to 160C/140C fan/gas 3. Sit the pork on a sheet of foil in a roasting tin. Mix the butter, sugar and mustard with 2 tsp salt, rub all over the top and ends of the joint (or joints), then scrunch up the foil to seal tightly in a parcel.

  2. Mix the onions and apples in a large, shallow roasting tin. Scatter the peppers over the top and poke in some bay leaves. Mix the vinegar, oil, mustard and sugar with 100ml water and drizzle over everything. Roast the pork for 3½ hrs while you cook the peppers on the shelf below for the first 2 hrs. When you remove the apples and peppers after 2 hrs, set aside and put the Salt-baked potatoes (see 'Goes well with', right) into the oven underneath the pork instead.

  3. After 3 hrs, unwrap the foil from the pork. Scrape any mustard mixture stuck to the foil back onto the pork, sit it and any juices back in the tin and increase oven to 200C/180C fan/gas 6. Roast for 30-45 mins more until the skin is brown and crisping. Remove the pork from the oven, cover and rest for 20 mins while you put the peppers back on the top shelf for 20 mins to finish. Serve the pork thickly sliced alongside the apples and peppers, with any tin juices poured over.

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Comments (43)

cheekykaren's picture

This was truly the best tasting pork we have had. I cooked it the day before, accompaniments as well & served it on a cold buffet. Everyone loved it. I can't wait to try it hot too! I would only cook for 3 hrs though. I think it was a little over done on edges. But melt in the mouth meat still!

tfs's picture
5

I have never managed to cook pork this tender before, it was delicious! This will def be my 'go to' pork recipe from now on. Didn't try the apples.

FlourCoveredGirl's picture
5

Really simple; slightly unusual; liked by all. This could be prepared well in advance and left to cook whilst you're entertaining guests! The pork came out really juicy, tender and flavoursome, and the peppers, onions and apple mix was a really nice simple twist. This will definitely serve 8. I served with the (Rachel Khoo's) Dauphinous Potatoes and roast root vegetables so that everything could be done in the oven. It all looks very posh and I'd thoroughly recommend (and I don't normally like pork!).

Yorkie62's picture

Great recipe. The pork is really flavoursome and the apple, pepper and onion combination truly complements the meat. Will definitely be making this again.

fayfumbs's picture

Loved this dish especially the apple/onions/peppers. Only criticism is that the crackling was not that crispy, but the meat was tender and full of flavour

dal101's picture

Great recipe! My daughter cooked it for us while home from uni and it was a big hit so we've made it again since. In fact, I'm just about to cook it today!

lizleicester's picture

Have made this several times and it's foolproof. Turns the cheapest cuts into the most amazing feasts and the pepper/onion/apple dish is fantastic too.

mrsmammy's picture
5

I made this for Mother's Day (sticking to the recipe other than halving the onion, pepper and apple mixture) and everyone enjoyed it immensely. Will definitely make again - delicious

lizleicester's picture

This was delicious although the crackling wasn't crispy enough for some. The flavours work brilliantly together and the salty potatoes were an added bonus.

noisysmurf's picture
5

This is an amazing way to cook your pork. Mine was approx 2 kilos of boneless pork shoulder. I put potatoes, garlic cloves and some red onion around the tin foil wrapped meat with some stock. Then covered the whole lot in tin foil. After a couple of hours I unwrapped the pork and strained off some of the juices for the gravy. We did not do the peppers and apple bit. Will do again.

taitarzan's picture
5

So easy and tastes absolutely delicious. The apple & pepper you could eat in a dish on their own. Certainly adds umph to a piece of pork. Went down a treat with friends at a dinner party

lizzysempill's picture

ABSOLUTELY delicious. I cooked for 6 and we were only 4. All went and I had nothing but compliments for the 2 dishes.

bremee57's picture
5

.. worth cooking this dish for the vegetables alone!! i will cook the vegetables regularly with other dinners. The apples, peppers and onions complimented each other perfectly but the mustard cooking sauce brought the flavours to another level.... wonderful!

bremee57's picture
5

I made this recipe for visiting friends. loved that it could be prepared so far in advance, no minding required... delicious. received many compliments and the recipe has already been forwarded to our visiting friend!! Would highly recommend this dish...

ddnachez's picture
5

I forgot to add, reading a previous comment, that in my case, I had a massive amount of juice left after cooking (Maybe because my pork shoulder was a bit fatty)

ddnachez's picture
5

I'm no fan of pork but this was succulent. I cooked it yesterday for a lunch party and was hoping to have enough left to make some sarnies the following day... well it all went! Sure sign of a good recipe.

mrsdeer's picture
5

This is a fantastic recipes i have done several times now. Always gets a great response and leaves me loads of time to socialise with guests etc. Will become a family favourite methinks.

mrsdeer's picture
5

This is a fantastic recipes i have done several times now. Always gets a great response and leaves me loads of time to socialise with guests etc. Will become a family favourite methinks.

karengannon's picture
4

Forget to rate this.

karengannon's picture
4

Never slow cooked before so tried this. Certainly no hassle but I had no juices left at all at the end as they all caramelised. Bit of a dilemma as it needed something 'saucy'. Meat very tender and tasty. Peppers and onions are sweet and add a nice touch. Would certainly slow cook again but would need to think about adding some form of gravy ( as I am a northerner !!)

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Questions (3)

cathysuzuki's picture

Can this recipe be adapted to cook in a slow cooker? Obviously, the final browning and crisping would have to be done in an ordinary oven, but how would the slow roasting turn out for the pork? Has anyone tried?

kerriannecox's picture

Can I use white wine vinegar rather than cider vinegar?

goodfoodteam's picture

Hi kerriannecox, thanks for your question. We haven't tested this recipe using white wine vinegar so cannot guarantee perfect results but can see no reason why the recipe wouldn't work. Let us know how you get on. 

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