Delicious slow cooked pork shoulder in cider, apples and fennel
Slow-cooked pork makes a wonderful centrepiece for a traditional roast dinner. Taking your time when cooking will lead to tender and succulent meat and the most beautiful crispy crackling that is hard to resist.
You can serve it with roast potatoes and traditional Sunday vegetables – or instead, accompany it with mash and curly kale for a delicious mid-week family meal.
This warming and filling dish is perfect comfort food for the cold, dark evenings or the lazy Sundays when the whole family is round.
Cooking Time: 30-40 mins per 450g/½kg (1lb) plus 30-40 minutes
- 1.5kg (3lbs) boned and rolled pork shoulder
- 1 Cooking apple, peeled, cored and quartered
- 2 Eating apples, cored and quartered
- 300ml (½pt) Cider
- 1 Fennel bulb, cut into wedges
- Preheat oven to gas 4, 180ºC, 350ºF. Weigh the joint and calculate the cooking time.
- Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place in a deep foil lined roasting tray add apples, cider and fennel.
- Scrunch the foil around the meat but leave the rind exposed to allow the crackling to ‘crackle’.
- Place in the oven for the calculated cooking time.
- Remove joint from the oven and allow to stand for about 10 -15 minutes.
- Carve into thick slices.
- Serve with creamy mashed potato, curly kale and drizzle with cooking juices.