- Serves: 6-8
- Cook Time: 4 hours 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 3.5 kg boned pork shoulder, in one piece
- 4 tbsp olive oil
- 15 g sea salt
- 2 bramley apples, peeled and chopped
- 80 g butter
- 75 ml scrumpy cider
- 2-4 tbsp caster sugar
- 1 pointed (sweetheart) cabbage, shredded
Tips and Suggestions
Pork shoulder is near impossible to carve, just put the platter in the centre of the table and dive in.
1. Preheat the oven to 240C/fan 220/gas mark 9. Score the skin of the pork with a sharp knife into strip, then rub the surface with the olive oil and sea salt.
2. Place in a deep-sided roasting tin with 500ml water and cook in the oven, uncovered, for 40 minutes. This will help set the crackling.
3. Cover with foil, reduce the temperature to 150C/fan 130C/gas mark 2 and cook for 3½ hours, until very tender and golden brown.
4. Remove from the oven and allow to rest for 30 minutes.
5. Put the chopped apples in a saucepan with 50g of the butter and the scrumpy. Cover and place over a medium heat and cook gently for about 45 minutes until the apples have broken down.
6. Stir and season with the sugar and add a little salt.
7. Heat a frying pan until hot and add the remaining butter, the shredded cabbage and 75ml water. Cook until just tender, then season with salt and pepper.
8. Slice or shred the meat from the pork shoulder with a fork and pile it on to a serving plate with some of the pan juices, the cabbage and a large dollop of apple sauce.
Recipe from Slow Cooking by James Martin, published by Quadrille. Photo © Tara Fisher.
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