Slow-cooked pork shoulder in cider, apples and fennel

  • Prep time 15 mins
  • Cook time 2 hrs 30 mins
  • Serves 5+


  • 1.5kg boned and rolled pork shoulder
  • oil
  • salt
  • 1 cooking apple, peeled, cored and quartered
  • 2 eating apples, cored and quartered
  • 300ml cider
  • 1 fennel bulb, cut into wedges


Tender slow-cooked pork shoulder with crispy crackling, cider-infused apples, and fragrant fennel. Perfect for a cosy winter feast!

  1. Preheat the oven to 180ºC / 160ºC fan / Gas 4. Weigh the joint and calculate the cooking time: 30 minutes per 450g / ½kg, plus 30 minutes (for medium).
  2. Dry the rind and score it deeply using a sharp knife. Brush with oil and sprinkle with salt. Place in a deep foil-lined roasting tray along with the apples, fennel and cider.
  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 the joint from the oven and allow to stand for about 10-15 minutes before carving into thick slices.
  6. Serve with creamy mashed potato and curly kale and drizzled with the cooking juices.


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