Slow roasted porc shoulder with apples, ginger, treacle and allspice

  • Prep time 15 mins
  • Cook time 2 hrs
  • Serves 5+


  • 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


  1. Preheat the oven to 180˚C / 160˚C fan / Gas 4.
  2. Line a large roasting tin with a double layer of foil.
  3. Cut the strings on the joint of porc, flatten the meat and place it into the roasting tin, rind side up.
  4. Deeply score the porc with a sharp knife, 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 tin.
  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 the 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.
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