Roast Pork Shoulder with Apple

Roast Pork Shoulder with Apple

Cooking time


1. Preheat oven to 250°C fan-forced (270°C conventional). Using a sharp knife or Stanley knife, score pork rind in parallel lines at 3cm intervals, cutting through rind until you just come to the meat. Rub pork all over with the oil. Rub garlic and mustard over meat, not rind. Then rub rind, not meat, with salt.

2. Arrange onion in base of a roasting pan. Place pork, rind-side up, on top of onion, moving the onion where necessary to make pork level. Carefully pour 100ml water into pan, around the pork (do not pour over top of pork). Roast for 40 minutes, until pork rind is well blistered.

3. Decrease oven to 150˚C fan-forced (170˚C conventional) and cook pork for a further 1 1/2 hours. Remove from oven.

4. Increase oven to 250°C fan-forced (270°C conventional). Arrange potato and apple in pan around pork. Season. Cook for 15 minutes or until pork rind is very well blistered and meat is very tender. (The apple and potato won’t be cooked at this time.)

5. Remove pan from oven. Remove pork from pan and set it aside to rest for 10 minutes. Return potato and apple to oven and cook for a further 10 minutes.

6. Carve pork and serve with potato and apple. Garnish with fried sage leaves.

Ingredients Chevron Icon

1.4kg boneless pork shoulder, with rind on

2 Tbsp Cobram Estate Extra Virgin Olive Oil Classic Flavour

2 cloves garlic, crushed

2 tsp wholegrain mustard

2 tsp fine salt

2 red onions, quartered

500g baby red Royale potatoes, smaller ones halved, larger ones quartered

2 small apples, peeled, cored and cut into 2cm cubes

Sea-salt flakes and freshly ground black pepper, to season

Fried sage leaves, to garnish