Slow-roasted pork with apple-spiced rub
Skill level: Bit of effort
Slow-cooked in the oven with dessert apples, white wine, mustard and cayenne pepper, this delicious roast pork dish makes a great Sunday lunch treat.
- 1.1- 1.3kg (3lb) boned and rolled shoulder of pork
- 1tbsp olive oil
- 1tsp wholegrain mustard
- 1tbsp cayenne pepper
- 150ml (5¼ fl oz) honey apple cider vinegar
- 125ml (4 fl oz) white wine
- 2-3 fresh rosemary sprigs
- 4 red eating apples
- 1 red onion, quartered
- Calculate the cooking time of your joint: allow 70 mins per kg plus 35 mins.
- Preheat the oven to 180°C (gas mark 4). Using a sharp knife make criss-cross slashes about 2-3cm (0.5-1") apart in the skin.
- Mix together the oil, mustard, cayenne pepper, vinegar and wine.
- Lightly grease a roasting tin. Lay the pork in it skin-side up. Pour over half the wine and vinegar mixture and rub into the pork. Cover with foil and place in the oven and cook for 1 hr, 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.
- 20 mins before the end of cooking quarter and core the apples. Scatter around the pork with the onion.
- 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 mins before carving. 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.