Get your family and friends together for this delicious warming roast. Slow cooked in the oven it is well worth the wait and makes a great Sunday treat. The long, gradual cooking allows the meat to remain beautifully moist and tender and the wonderful pan juices of honey apple cider vinegar, spices and wine add real flavour to the dish.

1.1 - 1.3kg (3lb) boned and rolled shoulder of pork
1tbsp olive oil
1tsp wholegrain mustard
1tbsp cayenne pepper
150ml (5 1/4floz) Honey Apple Cider Vinegar
125ml (4floz) white wine
2 - 3 fresh rosemary sprigs
4 red eating apples
1 red onion, quartered

1. Preheat the oven to 180ºC, gas mark 4.
2. Calculate the cooking time of your joint: allow 70 mins per kg plus 35 mins.
3. Using a sharp knife make criss-cross slashes about 2 - 3cm / 0.5-1in apart in the skin.
4. Mix together the oil, mustard, cayenne pepper, vinegar and wine.
5. Lightly grease a roasting tin. Lay the pork in it skin-side up.
6. Pour over half the honey apple cider vinegar mixture and rub into the pork. Cover with foil and place in the oven and cook for 1 hour, then remove the foil and baste the pork. Pour over the remaining vinegar mixture and sprigs of rosemary and cook uncovered for the remaining time.
7. Twenty minutes before the end of cooking quarter and core the apples. Scatter around the pork with the onion.
8. When the pork is very tender and thoroughly cooked with no pink meat remove the pan from the oven. Allow the pork to rest for 10 minutes before carving.
9. Remove the apples and onions and place on a serving platter with the pork. Strain the pan juices and spoon over the meat to serve.

See more pork recipes

www.meridianfoods.co.uk.

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