Slow-roast pork rolls with apple chilli chutney

Slow-roast pork rolls with apple chilli chutney

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(31 ratings)

Prep: 15 mins Cook: 6 hrs


Serves 6 - 8
Don't stint on the cooking time - it really is the key to meltingly soft, full-flavoured meat

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal714
  • fat41g
  • saturates15g
  • carbs22g
  • sugars21g
  • fibre2g
  • protein66g
  • salt1.31g
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  • 2½ kg/5lb 8oz pork shoulder joint, scored and tied (we used a tied carvery joint from Waitrose, bone in one end and rolled and tied at other end)
  • 2 tsp thyme leaves
  • 1 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 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…

  • buttered soft bread rolls, to serve

For the apple chilli chutney

  • 1 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 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1-2 red chillies, deseeded and finely chopped
  • 4 eating apples, peeled, cored and cut into small chunks



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 4 tbsp cider vinegar
  • 4 tbsp caster sugar
  • 1 thyme sprig, leaves picked


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  1. Heat oven to 240C/220C fan/gas 9. Sit the pork in a large roasting tin. If the skin isn’t already scored for you, score it with a small, sharp knife. Mix together the thyme, fennel seeds, oil and 1 tsp salt with a good grinding of black pepper. Rub this over the top and ends of the pork. Roast for 30 mins, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140C/120C fan/gas 1 and return the pork to the oven for a further 5 hrs.

  2. While the pork is cooking, make the chutney. Heat the oil in a large saucepan. Soften the onion and chilli together for 10-15 mins. Once soft, stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook over a low heat for 15-20 mins, stirring occasionally, until the apple is very soft. Blitz half the apple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.

  3. Take the pork from the oven – the meat should be very tender – and increase the temperature to 240C/220C fan/gas 9. When the oven has reached temperature, discard the foil and put the pork back in for 30 mins to crisp up the skin a little. For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 mins. Use a couple of forks to shred the pork from the joint. Sandwich in soft buttered rolls with apple chilli chutney, warm or at room temperature. Serve with pieces of crisp crackling on the side.

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Comments, questions and tips

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7th Apr, 2015
Made this when friends visited. Really enjoyed it and my husband who doesn't like crackling or pork scratching's kept having another piece every time he visited the table. We could hear him crunching it. Just need to decide what to do with leftovers. I will definitely make again.
27th Sep, 2013
The was just about effortless and very full right now.....
6th May, 2013
This recipe is easier than it looks. Once cooked the pork is juicy and the crackling was amazing. The apple chilli jam was lovely too. Great Recipe.
30th Apr, 2013
This is a pretty good English-style slow roast pork recipe. I have to say I prefer doing a saucier, bbq version in my slow cooker, but have served this as part of a Christening tea time spread and it was a hit! I made lots of chutney (lol, used red wine vinegar so it went a very pretty pink colour!) and it kept in the fridge for a couple of months as we worked our way through it.
24th Feb, 2013
Wow wow wow!!!! This was absolutely amazing. I bought a 1.7kg shoulder and cooked it for the same amount of time as this recipe suggested, it was so moist and tender and the apple sauce to go with it worked perfectly. I had several compliments and can not wait to cook it again.
28th Jan, 2013
I have made this a many times now and it's a massive hit!!! The pork & apple is just heaven together! This is a recipe I will treasure for life!
18th Jan, 2013
Absolutely lovely, so easy to make. Have made this lots of times now with consistent results. Fab meal for bonfire night, a real crowd pleaser. Apple chilli chutney keeps well in the fridge too
2nd Dec, 2012
Delicious flavours and an easy way to make a relatively cheap cut into something really special. Had our first meal of it with roast sweet potatoes, spuds and carrots with broccoli. Next day it was put in fresh rolls and was equally tasty with chutney.
18th Nov, 2012
Has anyone jarred the apple and chilli chutney to give as presents? If so, how long will it keep and how much did it make? Sounds absolutely delicious.
8th Nov, 2012
"If you can't make money from food nobody can" - guests raved about this! "never tasted anything like it before"


8th Dec, 2015
How long will the chutney keep? I'm making this Boxing Day but would like to do the chutney much earlier. Thanks
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