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Slow roasted pork shoulder with spiced apple relish

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Slow roasted pork shoulder with spiced apple relish

 

Serves 6-8

  • 3-3.5kg boned and rolled pork shoulder, skin deeply scored
  • olive oil
  • 300ml dry cider
  • 4 cooking apples , peeled, cored and cut into chunks
  • 3 tbsp golden caster sugar
  • 1 cinnamon stick
  • ½ tsp crushed dried chillies
  • nutmeg
  • crusty bread rolls or baguettes, to serve
  • wild rocket , to serve
  • FOR THE SPICE PASTE
  • 2 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp crushed dried chillies
  • 3 tsp sea salt
  • 4 garlic cloves , crushed
  • 1 lemon , zested and juiced

Method

  1. Heat the oven to 230C/fan 210C/gas 8. To make the spice paste, lightly crush the fennel seeds, coriander seeds and peppercorns with a pestle and mortar. Add the chilli, salt, garlic and lemon zest and mix to a paste. Using your fingers, push the mixture into the slits in the pork skin. Put the pork, skin side up, on a rack in a roasting tin and drizzle with a little olive oil. Roast for about 20-25 minutes until the skin starts to crisp.
  2. Turn the oven down to 150C/fan 130C/gas 2. Turn the pork over, pour over the lemon juice and cook for 1 hour. Pour 150ml cider into the roasting tin and cook for a further hour
  3. To make the relish, put the apples in a pan with the sugar, remaining cider, cinnamon stick, chilli and a good grating of nutmeg. Cover and cook over a low heat until reduced to a thick pulp. Add more sugar if needed. Remove the pork from the oven and tip the pan juices into a saucepan. Turn the oven up to 220C/fan 200C/ gas 7. Cook the pork for a further 25-30 minutes until the skin has turned golden and very crisp. Rest for 10-15 minutes.
  4. Spoon off the fat from the pan juices and warm over a gentle heat. Thinly slice the pork and serve in rolls or baguettes with a drizzle of the warm pan juices, a handful of rocket and a good spoonful of apple relish. And don't forget the crackling.

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