Slow Roasted Porc Shoulder with Apples, Ginger, Treacle and Allspice
Serves: 4-6 | Cooking Time: 2–2½ hours
- 1.35kg (3lb) porc shoulder joint
- 5ml (1 tsp) allspice
- 30ml (2 tbsp) black treacle
- 2.5cm (1") root ginger, peeled and sliced
- 300ml (½pt) cloudy apple juice
- juice of ½ a lemon
- 15ml (1 tbsp) soft brown sugar
- 5ml (1 tsp) cinnamon
- 2 eating apples, cored and quartered
- Pre-heat your oven to Gas 4-5/180˚C/350˚F.
- Line a large roasting pan with a double layer of foil.
- Now cut strings on the joint of porc, flatten the meat and place into the roasting pan rind side up.
- Deeply score the porc 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.