Slow roasted pork shoulder eith aplles, giner, treacle and allspice

Slow Roasted Porc Shoulder with Apples, Ginger, Treacle and Allspice

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


  • 1.35kg (3lb) porc shoulder joint
  • 5ml (1 tsp) allspice
  • salt
  • 30ml (2 tbsp) black treacle
  • 2.5cm (1") root ginger, peeled and sliced
  • 300ml (½pt) cloudy apple juice
  • juice of ½ a lemon
  • 15ml (1 tbsp) soft brown sugar
  • 5ml (1 tsp) cinnamon
  • 2 eating apples, cored and quartered


  1. Pre-heat your oven to Gas 4-5/180˚C/350˚F.
  2. Line a large roasting pan with a double layer of foil.
  3. Now cut strings on the joint of porc, flatten the meat and place into the roasting pan rind side up.
  4. Deeply score the porc with a sharp knife and rub in the allspice and generously sprinkle with salt.
  5. Next, mix together the treacle, ginger, apple juice, lemon juice, sugar and cinnamon and pour the mixture into the roasting pan.
  6. Add the apples and scrunch the foil loosely around the joint – remember to leave the rind exposed.
  7. Cook for about 2-2½ hours or until meat is tender and soft – as the joint cooks and begins to shrink re-scrunch the foil around the joint.
  8. Serve with creamy mashed potato and steamed curly kale.