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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16th Dec, 2012
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.
7th Oct, 2012
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.
1st Jun, 2012
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
17th May, 2012
ABSOLUTELY delicious. I cooked for 6 and we were only 4. All went and I had nothing but compliments for the 2 dishes.
22nd Apr, 2012
.. 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!
22nd Apr, 2012
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...
16th Apr, 2012
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)
16th Apr, 2012
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.
11th Apr, 2012
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.
11th Apr, 2012
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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