Roasted pork shoulder with apple and onion confit

Recipe from: 12 January 2015
recipes, pork, roast

Ingredients 8
Servings 1
Minutes 00:15


Serving Change
  • 1
    pork shoulder
  • Maldon salt and black pepper
  • 3
    golden delicious apples, peeled, cored and quartered
  • 8
    baby onions, peeled
  • 300
    apple juice
  • 15
    apple vinegar
  • 30
    brown sugar
  • 2
    crushed sage leaves


Pre-heat the oven to 160°c.

Sprinkle black pepper and Maldon salt all over the pork shoulder.
Place the pork on a rack into a roasting dish.
Roast for 90 minutes.

In the meantime, place the apples slices, baby onions, apple juice, vinegar, brown sugar and sage leaves into a saucepan and place on high heat. Bring to the boil.
Stir the mixture, reduce the heat and simmer on low heat for an hour until the liquid has reduced.
Remove the pork shoulder from the oven, cover with foil and rest for 10 minutes.
Serve with the apple and onion confit on the side.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.

Read more on: roast  |  pork  |  recipes


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