Slow-roast pork with apples & peppers

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(28 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 a dairy product made from separating whole milk or cream into fat and…

  • 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



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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, questions and tips

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3rd Nov, 2019
Absolutely brilliant! Bought a super cheap piece of pork shoulder and cooked this for our family Sunday roast. The kids loved the juicy pork and the roasted apple and we found the caramelised onions and peppers delicious. Will definitely be making again.
Bexycano's picture
2nd Apr, 2017
Super tasty meal. I used the juices from the meat to make a mash, it worked very well.
3rd Jun, 2016
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!
14th Feb, 2016
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.
7th Apr, 2014
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!).
23rd Mar, 2014
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
2nd Feb, 2014
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
15th Dec, 2013
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!
15th Jul, 2013
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.
23rd Mar, 2013
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


cathysuzuki's picture
22nd Jun, 2015
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?
28th Jan, 2015
Can I use white wine vinegar rather than cider vinegar?
goodfoodteam's picture
3rd Feb, 2015
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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