Truly Yummy Slow Roast Pork Shoulder
Slow roast pork shoulder recipe with crispy crackling, tasty gravy and fresh apple sauce. Naturally gluten free, dairy free and truly yummy.
If you’re looking for a change from your traditional Sunday roasts such as beef or chicken, look no further than my Truly Yummy Slow Roast Pork Shoulder. A firm family favourite. Not only is it simple to prepare but the delicious accompanying gravy is also gluten free and dairy free. Best of all, it’s a low and slow cook, you’re not tied to the kitchen all day.
The only downfall to this recipe is the incredible aroma filling your home while it roasts. I was inspired by a recipe from Jamie Oliver’s Save with Jamie book but after experimenting I have made a few tweaks of my own. The result is beautifully tender pork, super crispy fennel flavoured crackling, rich and tasty gravy and a fresh homemade apple sauce that means there’s no need to buy a jar.
I love serving this with roasted cubed celeriac for something a little different from traditional roast potatoes alongside mashed carrot and swede and steamed green beans.
Even better, there are usually leftovers, which work perfectly with my Truly Yummy Ragù or Truly Yummy Pork Bolognese recipes.
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Truly Yummy Slow Roast Pork Shoulder
Equipment
- 1 Roasting tin
- 1 bowl or pestle and mortar
Ingredients
- 2 kg pork shoulder with skin on recommend your butcher score the pork skin
- 2 tbsp fennel seeds
- 1 tsp salt recommend flakes
- 1 tsp ground pepper
- 3 onions
- 10 fresh or dried bay leaves
- 4 eating red apples recommend Braeburn apples
- 750 ml water
- 1-2 tbsp cornflour recommend Brown & Polson Cornflour
Instructions
- Preheat the oven to 220℃/Gas Mark 7.
- In a small bowl or a pestle and mortar, mix or crush the fennel seeds, salt and pepper. If you haven't got a pestle and mortar simply mixing the ingredients in a bowl achieves the same results at the end of cooking.
- Place the pork joint into the roasting tin. Using your hands spread the mixture of fennel seeds, salt and pepper all of the pork and in particular into the scored skin.
- Pop in the oven and cook for 1½hours.
- Whilst the crackling is roasting, peel and quarter the onions.
- After 1½ hours remove the pork from the oven and tray. Pour away the fat from the tray and reduce the temperature of the oven to 130℃/Gas Mark ½.
- Place the quartered onions, bay leaves and 750ml of cold water into the tray and sit the pork on top.
- Return the pork to the oven and cook for approximately 3 to 4 hours until the meat is juicy and pulls apart.
- Halfway through the cooking time (1½ – 2 hours), wash and score around the diameter of the apples and add them to the tray.
- When the pork is ready and the apples are soft, remove them from the tray together some of the cooked onions whilst you prepare the gravy.
- Mix 1-2 tbsp of cornflour with a little water to form a paste and stir this to the gravy in the tray on the hob on a medium heat. Once thickened using a sieve pour the gravy into a jug discarding the remaining onions and bay leaves.
- To make the apple sauce, simply mash the softened apples with a fork removing any storks, cores and seeds.
- Serve the pork with a piece or two of crackling, a spoonful of fresh apple sauce and a good helping of gravy.