Bone-in Sage and Cider Pork Shoulder with Candied Buttered Apples

Updated at: Thu, 17 Aug 2023 09:50:34 GMT

Step 1

Preheat your oven to 180c.

Step 2

With a sharp knife, score the pork shoulder. Take the pork and rub it in olive oil and salt all over.

Step 3

Add a tablespoon of olive oil to a large pan on a high heat and evenly sear the shoulder all over. Once seared, re-season the shoulder with salt and pepper and add a generous amount of dijon mustard covering the whole shoulder.

Step 4

In a large roasting dish place the carrots, onions, celery, sage leaves (no stems), and garlic in the bottom.

Step 5

Pour in the cider until half covering the veg (Should be around 400ml). Add the chicken stock until just covering all of the veg (should be around 300ml).

Step 6

Place the pork shoulder in the middle of the roasting dish and on top of the veg. Cover the roasting dish with a lid/foil and ensure it is well sealed.

Step 7

Place in the centre of the oven and cook undisturbed for 2 hours and 15 mins.

Step 8

Meanwhile in a frying pan on a medium high heat add the butter.

Step 9

When the butter begins to bubble, add the apples and toss them to coat them in the butter.

Step 10

Cook for 5 minutes until the apples start to turn golden. Turning often.

Step 11

Add the maple syrup, coating the apples and cook for a further 3-4 minutes until they are sticky and softened, then set aside.

Step 12

After 2 hours and 15 mins, remove the lid/foil from the pork. Turn the oven temperature up to 200c and cook for a further 30 minutes to crisp up the skin.

Step 13

Remove from the oven and add the apples to the cider stock sauce.

Step 14

Serve in the centre of the table in the roasting dish with your favorite vegetables or carve the pork off the bone and plate it up!

1 liked

0 disliked