Slow Cooked Porc Shoulder in Cider, Apples and Fennel
Serves: 4-6 | Cooking Time: 2-2½ hours
- 1.5kg (3lbs) boned and rolled porc shoulder
- 1 cooking apple, peeled, cored and quartered
- 2 eating apples, cored and quartered
- 300ml (½ pt) cider
- 1 fennel bulb, cut into wedges
- Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Weigh the joint and calculate the cooking time: 30 minutes per 450g / ½kg / 1lb, plus 30 minutes (for medium).
- 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 crisp.
- 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 and curly kale and drizzle with the cooking juices.