Categorized | English, Meat Dishes

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Slow roasted shoulder of pork in cider with apples

Posted on 23 July 2010 by admin

Extremely tasty melt in your mouth dish from a cheap cut of meat, slow roasted so the meat just falls apart and full of flavour. – not suitable for those on a diet, especially the crispy crackling that goes with it.

Slow Roasted Pork Shoulder

Slow Roasted Pork Shoulder

Shoulder of Pork (deboned preferably)
Bottle of Cider (Sweet or Medium)
Cornflour or gravy thickener
Salt + Pepper
Garlic Salt
Onion Granules

Core and skin an Apple and chop into segments place on the bottom of an ovenproof dish, place the Pork Shoulder on it skin side up,
Score the skin and rub in a mixture of salt, pepper, garlic salt & onion granules into the skin making sure to get the mixture deep into the cuts you have made, this makes for a very flavoursome crackling.
Preheat the oven to 130 and roast the joint with the lid on for half the time.
(for each kilo of meat you should roast in totsl for at least 6 hours – so in this case we have a 1 kilo joint pre-roast for 3 hours)

Remove the fat that has cooked out of the pork and replace with the cider, it is important to try and cover as much of the joint as possible with the cider but allowing the skin to remain above the water level. – this keeps the meat moist but allows the skin to start to crispen.

After the next 3 hours remove the joint from the dish and peel off the layer of skin / fat from the top – place this under the grill for around 5 minutes before serving to make it crispy (it will pop and crack while crisping)

Put the oven dish on the hob and bring to the boil then simmer adding your thickening agent to make the cider gray.

- serve with roast potatos, mash, veg, & Yorkshire Puddings

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