Slow-roasted pork with apple-spiced rub recipe

Click to rate
(143 ratings)
Sending your rating


4 - 6



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.

Click to rate
(143 ratings)
Sending your rating

More Recipe Ideas