Slow-roast pork with apples & peppers

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Apr, 2012
Forget to rate this.
9th Apr, 2012
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 !!)
4th Mar, 2012
did this last weekend, fantastic dish, very tasty
26th Feb, 2012
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.
19th Feb, 2012
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.
15th Feb, 2012
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
8th Dec, 2011
I will be hosting a dinner party next week with the request that whatever I will be cooking it must be pork. I came across this recipe and it sounds good. Will keep you updated how it went.
30th Nov, 2011
delicious and easy - I cut down on the sugar as we found it rather sweet.
30th Nov, 2011
delicious and easy - I cut down on the sugar as we found it rather sweet.
8th Nov, 2011
ABSOLUTELY DELICIOUS! And I'm no great cook but I managed this and it was fab!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?