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
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