Crisp roast shoulder of pork with caramelised apple sauce

Recipe from: 1/17/2001 12:00:00 AM
Ingredients 9
Servings 7
Time

Ingredients

  • 1
    kg
    boneless shoulder of pork with scored rind
  • 10
    ml
    sea salt
  • 60
    ml
    water
  • CARAMELISED APPLE SAUCE
  • 4
    large cooking apples (such as Granny Smith), peeled, cored and quartered
  • 60
    g
    brown sugar
  • 1
    lemon, juice
  • 4
    whole cloves
  • 60
    g
    butter
 

Method

 
Preheat oven to 220 ºC. Rub pork with salt. Place in a roasting pan and add water to prevent fat spluttering. Roast for 20 minutes to crisp fat for crackling. Reduce heat to 180 ºC and roast for a further 1 1/2 hours, adding a little more water as needed. CARAMELISED APPLE SAUCE Simmer apples with sugar, lemon juice and cloves until soft. Add butter and mash. When meat is done, allow it to rest for about 10 minutes on a serving dish in a warm place. Carve into thick sauces and serve with roasted root vegetables and apple sauce. Serves 6-8.
 

Read more on: roast  |  pork
 

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