Sunday roast at its best - Slow roasted pork shoulder with apples, ginger, treacle and allspice
Pork and apple is such a classic combination. Slow roasting the two together creates a mouth-watering feast which celebrates the pork as the star of the show. The meat is so flavoursome, it doesn’t need anything fancy to accompany it; some creamy mashed potato and steamed curly kale is perfect.
Cooking time – 2-2½ hrs approx
- 1.35kg (3lb) pork shoulder joint
- 5ml (1tsp) allspice
- 30ml (2tbsp) black treacle
- 2.5cm (1") root ginger, peeled and sliced
- 300ml (½pt) cloudy apple juice
- Juice of ½ a lemon
- 15ml (1tbsp) soft brown sugar
- 5ml (1tsp) cinnamon
- 2 eating apples, cored and quartered
- Creamy mashed potato
- Curly kale
- Pre-heat your oven to Gas 4-5, 180˚C, 350˚F.
- Line a large roasting pan with a double layer of foil.
- Cut the strings on the joint of pork, flatten the meat and place into the roasting pan – rind side up.
- Deeply score the pork with a sharp knife and rub in the allspice and generously sprinkle with salt.
- Next, mix together the treacle, ginger, apple juice, lemon juice, sugar and cinnamon and pour the mixture into the roasting pan.
- Add the apples and scrunch the foil loosely around the joint – remember to leave the rind exposed.
- Cook for about 2-2½ hours or until meat is tender and soft – as the joint cooks and begins to shrink re-scrunch the foil around the joint.
- Serve with creamy mashed potato and steamed curly kale.