Slow Roasted Pork Shoulder with Apple Cider Gravy and All the Trimmings

There are few things more rewarding than a patiently cooked slow roasted pork joint. Served with apple cider gravy, crispy roasted potatoes and seasonal veg — you'll struggle to enjoy this only on Sundays.

Slow Roasted Pork Shoulder Recipe

Ingredients: 2kg 7-day dry-aged free range pork shoulder, 500ml apple cider, 2 white onions, 5 parsnips, 5 carrots, 1kg potatoes, 2 tbsp maple syrup, 2 tbsp wholegrain mustard, fresh sage, rosemary, 100g goose or duck fat, Himalayan salt, cracked black pepper.

Method:

1. Bring the pork shoulder to room temperature (about 1 hour) and preheat oven to 220°C
2. Pat skin dry, score in a criss-cross, season the skin generously with Himalayan salt and the underside with salt and pepper
3. Place in a deep baking dish skin-side up and roast for 30 minutes until puffed and golden
4. Cover with foil, reduce to 140°C and slow roast for 4–6 hours
5. In the final hour, prep vegetables; mix cider, mustard and maple syrup into a sauce
6. Transfer the pork, add veg and sauce to the dish, return pork on top uncovered for 1 hour more
7. Parboil potatoes, roast in hot duck fat at 180°C for 45 minutes, turning regularly
8. Rest pork 15 minutes; make gravy by deglazing the dish with cooking juices
9. Serve with apple sauce and all the trimmings