Slow Cooked Porc Shoulder in Cider, Apples and Fennel

Serves: 4-6 | Prep Time: 15 minutes | Cooking Time: 2-2½ hours


  • 1.5kg (3lbs) boned and rolled porc shoulder
  • oil
  • salt
  • 1 cooking apple, peeled, cored and quartered
  • 2 eating apples, cored and quartered
  • 300ml (½ pt) cider
  • 1 fennel bulb, cut into wedges


  1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Weigh the joint and calculate the cooking time: 30 minutes per 450g / ½kg / 1lb, plus 30 minutes (for medium).
  2. Dry the rind and score deeply using a sharp knife. Brush with oil and sprinkle with salt. Place in a deep foil-lined roasting tray add apples, cider and fennel.
  3. Scrunch the foil around the meat but leave the rind exposed to allow the crackling to crisp.
  4. Place in the oven for the calculated cooking time.
  5. Remove joint from the oven and allow to stand for about 10 -15 minutes.
  6. Carve into thick slices.
  7. Serve with creamy mashed potato and curly kale and drizzle with the cooking juices.