Slow-roast pork with apples & peppers

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(22 ratings)

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


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



    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



    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



    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


  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)

jweg1210's picture

Best pork I've ever cooked - this is just lovely.
Timings didn't quite work for me (hadn't prepped the veg, needed to go out, but pork had to go in) , so I cooked the peppers on the stove top for 40 minutes, and it worked just fine.
Have just eaten some leftovers and the pork is still tender and lovely straight out of the fridge.

suegraham0507's picture

You must try this! Melt in the mouth pork that is just lovely. Easy to prepare; easy to cook and very easy to eat! My son is not a pork lover but will "suffer" it when needed - he absolutely loved this and even asked for us to have it again! It has taken me ages and a lot of different recipes to find something as good as this - go on on, give it a try - you won't regret it.

sillawteragram's picture

The apples, peppers recipe is great served with sausages .
Just as delicious served cold


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