Slow-roast pork with apples & peppers
Slow-roast pork with apples and peppers
- 2-2¼kg/4lb 8oz-5lb pork shoulder joint (or 2 x 1kg/2lb 4oz joints), scored and tied
- 50g butter, softened
- 3 tbsp demerara sugar
- 3 tbsp wholegrain mustard
For the apples & peppers
- 3 onions, thinly sliced, and 2 small eating apples (we used Brae burns), quartered, cored and thinly sliced
- 7-8 red, yellow and/or orange peppers, each cut into quarters, cores and seeds discarded
- few bay leaves
- 3 tbsp cider vinegar
- 3 tbsp olive oil
- 2 tbsp wholegrain mustard
- 2 tbsp demerara sugar
- Heat oven to 160C/140C fan/gas 3. Sit the pork on a sheet of foil in a roasting tin. Mix the butter, sugar and mustard with 2 tsp salt, rub all over the top and ends of the joint (or joints), then scrunch up the foil to seal tightly in a parcel.
- Mix the onions and apples in a large, shallow roasting tin. Scatter the peppers over the top and poke in some bay leaves. Mix the vinegar, oil, mustard and sugar with 100ml water and drizzle over everything. Roast the pork for 3½ hrs while you cook the peppers on the shelf below for the first 2 hrs. When you remove the apples and peppers after 2 hrs, set aside and put the Salt-baked potatoes (see ‘Goes well with’, right) into the oven underneath the pork instead.
- After 3 hrs, unwrap the foil from the pork. Scrape any mustard mixture stuck to the foil back onto the pork, sit it and any juices back in the tin and increase oven to 200C/180C fan/gas 6. Roast for 30-45 mins more until the skin is brown and crisping. Remove the pork from the oven, cover and rest for 20 mins while you put the peppers back on the top shelf for 20 mins to finish. Serve the pork thickly sliced alongside the apples and peppers, with any tin juices poured over.