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.