Crisp roast shoulder of pork with caramelised apple sauce

Name: Crisp roast shoulder of pork with caramelised apple sauce
Yield: 7 servings
Cuisine: Cooking Method
Ingredients: 1.00 kg pork shoulder, deboned; 10.00 ml sea salt; 60.00 ml water; 4.00 apples peeled, cored, quartered; 60.00 g brown sugar; 1.00 lemon juice; 4.00 cloves whole; 60.00 g butter

7 servings

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Pork

By Food24 November 03 2009

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Ingredients (8)

1.00 kg	pork — shoulder, deboned
10.00 ml	sea salt
60.00 ml	water

CARAMELISED APPLE SAUCE

4.00	apples — peeled, cored, quartered
60.00 g	brown sugar
1.00	lemon juice
4.00	cloves — whole
60.00 g	butter

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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.