- Preheat the oven to 180˚C / 160˚C fan / Gas 4.
- Line a large roasting tin with a double layer of foil.
- Cut the strings on the joint of porc, flatten the meat and place it into the roasting tin, rind side up.
- Deeply score the porc with a sharp knife, rub in the allspice and generously sprinkle with salt.
- Next, mix together the treacle, ginger, apple juice, lemon juice, sugar and cinnamon and pour the mixture into the roasting tin.
- Add the apples and scrunch the foil loosely around the joint – remember to leave the rind exposed.
- Cook for about 2-2½ hours or until the meat is tender and soft – as the joint cooks and begins to shrink, re-scrunch the foil around the joint.
- Serve with creamy mashed potato and steamed curly kale.
Slow roasted porc shoulder with apples, ginger, treacle and allspice
- Prep time 15 mins
- Cook time 2 hrs
- Serves 5+
Ingredients
- 1.35kg porc shoulder joint
- 1 tsp allspice
- salt
- 2 tbsp black treacle
- 2.5cm piece of root ginger, peeled and sliced
- 300ml cloudy apple juice
- ½ a lemon, juiced
- 1 tbsp soft brown sugar
- 1 tsp cinnamon
- 2 eating apples, cored and quartered