Roast Shoulder of Pork with Apple Sauce - Richie's FoodGasms

pork shoulder

💰Cheaper: pork butt

Pork butt is often less expensive and has similar flavor and texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for roasting.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

cider vinegar

💰Cheaper: white vinegar

White vinegar is a common substitute that is less expensive.

Preheat the oven to 200°C (392°F).

Drizzle olive oil over the pork shoulder and rub it all over.

Generously season the pork with sea salt, ensuring the skin is scored.

Place the pork in the oven and immediately reduce the temperature to 130°C (266°F).

Slow cook the pork for around four hours.

After about 30 minutes, begin preparing the apple sauce by peeling the Bramley apple.

Cut the apple into quarters, remove the core, and place it in a saucepan with a splash of water.

Cook the apple on medium heat for about five minutes until softened, adding more water if it gets too dry.

Once the apple is soft, pour it into a bowl and let it cool before refrigerating.

Prepare the Maris Piper potatoes by peeling and cutting them into even sizes, then rinse them in cold water.

Soak the stringless beans in cold water after trimming the ends and cutting them into diamond shapes.

Trim the Brussels sprouts by removing the ends and any dirty leaves, then soak them in cold water.

After four hours, remove the pork from the oven, drain off excess fat, and let it rest for 20 minutes.

Boil the potatoes in salted water for about 20 minutes until soft enough to pierce with a knife.

Carve the pork and return it to the roasting tin to soak up the juices for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens