Slow-roast pork with apples & peppers

  • 1
  • 2
  • 3
  • 4
  • 5
(28 ratings)

Prep: 20 mins Cook: 4 hrs - 4 hrs, 10 mins

Easy

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.

Ingredients

  • 2-2¼kg/4lb 8oz-5lb pork shoulder joint (or 2 x 1kg/2lb 4oz joints), scored and tied
  • 50g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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
    Apples

    Apple

    ap-pel

    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
    Peppers

    Pepper

    pep-iz

    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

Method

  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.
shoba123
7th Nov, 2011
5.05
Fabulous result will do again !!
drama925
26th Jul, 2011
5.05
D - LICIOUS!!
rmdelvoie
29th Jun, 2011
The recipe looks fab. I would like to make it for an outdoors event for about 20 people. Can I make this in advance and serve cold ??? Has anybody tried it cold ??? Thanks for any help in this.
wendy-2165
23rd Mar, 2011
Sounds very nice will try it thanks.
sjampack
9th Feb, 2011
5.05
What more can I say except YUMMMMMMYYYY!! I cooked this dish for a two-people christmas celebration with my bf, so I reduced the amount of apples and peppers and a slightly smaller portion of pork....still turned absolutely wonderful!! Amazing recipe!
justinesmith9
5th Jan, 2011
5.05
this was delicious - roasted it really slowly and then exposed the joint to try and get the crackling sorted.Managed to get it fairly crackly but would have liked it a bit cracklier.Served this with Pommes Anna and it was totally scrummy - will definitely make it again
Foodmonster2
11th Dec, 2010
5.05
This is an absolute winner! My fussy husband couldn't praise it enough and this really says something. I've made loads of pork dishes before, however, this one must be the best. Amazing result for such little effort. I served it with 2 small jacket potatoes (didn't get time to do the egg whites like suggested). This will be one of our regular weekend treats from now on.
Fattybattyvonnie's picture
Fattybattyvonnie
7th Dec, 2010
OMG, cannot believe how delicious this was! I'm not a lover of sweet and savoury so my cooking can be a bit boring sometimes. However, I thought I would start making more of an effort as I actually enjoy cooking so I dug out a few recipes and invited family around for Sunday lunch. They absolutely loved the pork and the apple/onions/peppers side dish was lapped up. I even had seconds myself. I also made sticky toffee pudding - OMG heaven!!! I can't believe how easy it is and what simple ingredients it has. Yummie!!!
carina009amy
6th Nov, 2010
5.05
Delicious moist pork, with very little effort. Miraculously everyone in the family liked it (definitely a family favourite from now on). Used red onions for more taste.
libby17
25th Oct, 2010
Brilliant recipe. So quick to prepare then it cooks on its own. Meat lovely and tender. Everyone liked the apples and peppers too. Will be making it again.

Pages

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?