Slow-roast pork shoulder with apple sauce

Name: Slow-roast pork shoulder with apple sauce
Prep time: 30 min
Cook time: 250 min
Total time: 280 min
Yield: 6 servings
Ingredients: 2000 g Pork shoulder joint, bone in, skin scored; 2 Onions, 1 halved for under the pork, 1 for the stock; 3 g Dried sage; 6 g Salt; 2 g Black pepper; 80 ml Vegetable oil; 1200 g Potatoes, peeled and halved; 500 g Carrots, cut into batons; 0.5 Green cabbage, shredded; 200 g Frozen peas; 4 Apples, peeled, cored and chopped; 20 g Caster sugar; 15 g Butter; 0.5 Lemons, juiced; 50 g Gravy granules

Falling-apart pork with crackling, homemade apple sauce and all the trimmings. Leaves pork and stock for later.

Ingredients

2000 g Pork shoulder joint, bone in, skin scored
2 Onions, 1 halved for under the pork, 1 for the stock
3 g Dried sage
6 g Salt
2 g Black pepper
80 ml Vegetable oil
1200 g Potatoes, peeled and halved
500 g Carrots, cut into batons
0.5 Green cabbage, shredded
200 g Frozen peas
4 Apples, peeled, cored and chopped
20 g Caster sugar
15 g Butter
0.5 Lemons, juiced
50 g Gravy granules

Method

Pat the pork dry. Rub the skin with salt, pepper, sage and a little oil and sit it on the halved onion in a roasting tin. Heat the oven to 230°C (210°C fan).
Roast for 30 minutes until the skin starts to blister, then turn the oven down to 150°C (130°C fan).
Cook for another 3 hours 30 minutes, until the meat pulls apart with a fork.
About 1 hour from the end, parboil the potatoes for 8 minutes, shake, and roast in hot oil in a second tin, turning once, for 55 minutes.
Make the apple sauce: simmer the apples with the sugar, butter, lemon juice and 3 tbsp water for 15 minutes until soft, then mash.
Rest the pork for 20 minutes. Boil the carrots, cabbage and peas for 6 minutes, and make the gravy with the pork juices and granules.
Break the crackling off, pull the meat into big pieces and serve with everything on the table.