Slow-roast pork with apples & peppers

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Results 21-38

• claire

  15 February 2012

  claire rated and commented on this recipe

  

  I loved the taste. And the peppers and apples were amazing. However, I didnt enjoy the pork shoulder (it was too fatty for me, im a fussy eater). Though, im going to make it again, but with a pork loin. The taste is amazing and it is so easy to do, just prepare it and put it in the oven. I will being doing this again really soon. Give it a go

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• MrsStan

  19 February 2012

  MrsStan commented on this recipe

  This is a firm family favourite now, a real hit with my foodie husband as well as my 'not-a-fan-of-meat' son - a great way to cook pork. Makes delicious cold pork for sandwiches the next day, so nothing gets wasted.

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• MrsStan

  19 February 2012

  MrsStan rated this recipe

  

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• Nic

  26 February 2012

  Nic commented on this recipe

  I cooked this today as an alternative to traditional Sunday roast. The pork was beautiful it was tender and tasted fantastic. The peppers however were awful and I didnt feel complemented the pork at all. I didnt change any part of the ingredients followed exactly. Will cook again as pork beautiful but wouldnt do with peppers and apples.

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• Michael

  04 March 2012

  Michael rated and commented on this recipe

  

  did this last weekend, fantastic dish, very tasty

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• karengannon

  09 April 2012

  karengannon commented on this recipe

  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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• karengannon

  09 April 2012

  karengannon rated and commented on this recipe

  

  Forget to rate this.

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• MrsDeer

  11 April 2012

  MrsDeer commented on this recipe

  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.

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• MrsDeer

  11 April 2012

  MrsDeer rated and commented on this recipe

  

  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.

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• Japanese Frog

  16 April 2012

  Japanese Frog rated and commented on this recipe

  

  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.

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• Japanese Frog

  16 April 2012

  Japanese Frog commented on this recipe

  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)

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• Bremee57

  22 April 2012

  Bremee57 rated and commented on this recipe

  

  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...

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• Bremee57

  22 April 2012

  Bremee57 commented on this recipe

  .. 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!

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• LIZZY

  17 May 2012

  LIZZY commented on this recipe

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

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• Tai5605

  01 June 2012

  Tai5605 rated and commented on this recipe

  

  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

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• Noisy

  07 October 2012

  Noisy rated and commented on this recipe

  

  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.

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• lizleicester

  16 December 2012

  lizleicester rated and commented on this recipe

  

  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.

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• MrsMammy

  23 March 2013

  MrsMammy rated and commented on this recipe

  

  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

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Ingredients

• 2-2.25kg/4lb 8oz-5lb pork shoulder joint (or 2 x 1kg/2lb 4oz joints), scored and tied
• 50g butter , softened
• 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
• 7-8 red, yellow and/or orange peppers , each cut into quarters, cores and seeds discarded
• few bay leaves
• 3 tbsp cider vinegar
• 3 tbsp olive oil
• 2 tbsp wholegrain mustard
• 2 tbsp demerara sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 4 hrs - 4 hrs 10 mins

Ingredients

• 2-2.25kg/4lb 8oz-5lb pork shoulder joint (or 2 x 1kg/2lb 4oz joints), scored and tied
• 50g butter , softened
• 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
• 7-8 red, yellow and/or orange peppers , each cut into quarters, cores and seeds discarded
• few bay leaves
• 3 tbsp cider vinegar
• 3 tbsp olive oil
• 2 tbsp wholegrain mustard
• 2 tbsp demerara sugar

Per serving

644 kcalories, protein 51.0g, carbohydrate 24.0g, fat 39.0 g, saturated fat 15.0g, fibre 4.0g, sugar 22.0g, salt 0.82 g

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