As the nights draw in and the temperature drops, our little family craves hearty meaty dinners – so they’re extremely pleased that Sunday roasts are back on the menu!
This giant juicy roast was just the ticket a few weekends ago; bit windy, bit rainy and bit colder than we have been used to over this fantastic summer! We demolished it.
Now the star of the show here for me really was the crackling – not that I got to have much myself! The roast apples, onions and sweet cider gravy really bring your plate to life and add a nice twist the traditional roast.
Ingredients (Serves 4 +) 2 1/2 – 3 hours cooking time
Pork Shoulder – around 2kg (its good to ensure you select a piece that fairly even in width down its length and has an even spread of pork skin across the top for good crackling)
Onions – 2 medium quartered
Garlic – 2 large cloves halved
Apples – 2 cored and each sliced into 8 (go for a red sweeter variety like Braeburn or gala)
Olive oil – for coating the meat
Plain flour – large tablespoon GF if required
Sweet apple cider – a small glass of a good quality cider (feel free to sip on the rest!)
Chicken or Vegetable stock – 1/2 pint (highly recommend stock pots for this as they are less salty, GF if required)
Applesauce – teaspoon of
Salt & pepper – for seasoning
Tip: Roast potatoes or buttery mash and fennel streamed vegetables go really well with these flavours and ensure the pork has been rested at room temperature for at least half an hour before cooking.
- Meat – wack the oven up to top heat while you prepare your meat. Pat the skin dry with kitchen roll and using a very sharp knife score the skin in long curved cuts as pictured – (you can always ask your butcher to do this for you!). Drizzle a little olive oil over the joint and rub it into the skin well. Gently sprinkle a generous amount of salt over the skin and rub that in too. Season with pepper and transfer on to your roasting tray or dish. Surround the joint with your onions, garlic and apples. Place on the middle shelf in the oven, on a high heat for 20 minutes. Then, turn it down to gas mark 4/180 degrees for the remainder of the cooking time. (probably around 2 1/2 hours – 25 mins per 500g plus 30 mins). If you’re doing roasties you want to chuck them in 45 mins before serving.
- Rest the Meat – once cooked ( I like to use a meat thermometer) wrap in foil, leaving the crackling uncovered and set aside while you prepare the rest of the meal.
- Apples and onions – transfer the roasted apples and onions gently on to another roasting dish and place back in the oven to crisp up a little more.
- Sauce – place the roasting tray that you roasted the pork on, on the hob. On a high heat de-glaze the tray with a splash of cider and transfer the liquid into a saucepan. Whisk in the flour into a smooth paste and then add the remaining cider, stirring well as you pour and do the same with the stock. Add the applesauce and season with black pepper – gently cook until thickened.
- Serve – unwrap the pork and serve with the roasted apples and onions and your fav veg.