Home
Recipes
Slow-roast pork with apples & peppers

Slow-roast pork with apples & peppers

Name: Slow-roast pork with apples & peppers
Prep time: 20 min
Cook time: 4 h 10 min
Total time: 4 h 30 min
Yield: 8
Cuisine: British
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; 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

James Martin

Save recipe

Serves 8

Easy

Prep: 20 mins

Cook: 4 hrs - 4 hrs and 10 mins

A star rating of 4.7 out of 5.32 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Salt-baked potatoes

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal644
fat39g
saturates15g
carbs24g
sugars22g
fibre4g
protein51g
salt0.82g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.32 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now