I really enjoy roasting a large joint of meat. Not only does it really feel as though I am preparing a feast, it also is difficult to over cook the meat. This Slow Roasted Cider Pork is so easy to cook and the flavour it outta this world!
This beautiful, bone in, tied shoulder of Pork came from Graig Farm . It weighed 4kg and so was a whopper of a joint.
Cooked on a bed of fresh herbs and onions, with a bottle of Thatcher’s Gold Cider poured under it, the Pork, tightly wrapped in aluminium foil, cooks slowly and steams in the herby, cider.
In the United States Pork Shoulder is also referred to as Pork Butt. The joint comes from the front shoulder of the pig, so needs long, slow cooking, to break down the the muscle. The result is effectively pulled Pork. Don’t expect to carve this joint, as it literally falls apart once cooked.
Oh and have I mentioned how easy it is to cook this Slow Roasted Cider Pork?
Once prepped you pop it in the oven and just let it do it’s gloriously tasty, deliciously melting, cooking. A great dish if you’ve got a busy day ahead.
The bones literally pulled clean out from the pork.
From this one joint you can go on to make other dishes in the week – watch out for my Chipotle Pulled Pork Fajita’s coming soon 😉
Some people can’t be bothered with the hassle of cooking a Sunday Roast. For our family it is not only tradition, but also provides leftovers for meals during the week such as my Roast Chicken Noodle Soup.
Slow Roasted Cider Pork can be served with the traditional Sunday sides of roast potatoes and vegetables, or Mashed Potatoes for the ultimate comfort meal. There are dozens of ways to serve pulled pork and I intend to add plenty more recipes to this blog!
This one joint would easily feed 15-20 people, depending on how you were serving it. The pork I used for this joint was organic. I can honestly say that the flavour is far superior to the pale, mass produced alternative. Economically, this meal made four dinners for a family of 5. With 3 growing teenagers, that counts as 5 adults in my book.
This Slow Roasted Cider Pork goes a long way and that that certainly helps with theconomics of buying such a large joint. As I’ve said before we are not a meat eating family, so the meat we do eat goes further. Take a look at Graig Farm’s website, there is 10% off for new customers and they always have special offers on. They are a family run farm who genuinely care for the animals that they rear.
I have been buying meat from them for the last few years and I have never had a bad meal, cooked with their meat.
This is not a sponsored post. I paid fair and square for the Pork Shoulder, I just really like their farming ethos, they are very nice people and their meat is outstanding!
Recipe: Slow Roasted Pork Shoulder
3-4Kg Bone in Pork Shoulder Joint – if cooking a smaller joint reduce the temperature to 120C
Fresh Herbs – I used Bay leaves, Sage, Thyme and Rosemary – woody herbs work best
1 Large Onion – peeled and cut into quarters (or 2 small onions halved)
1 Bottle Cider 500ml I used – Thatcher’s Gold
Sea Salt – I use – Maldon
Freshly Ground Black Pepper
Method: Preheat the oven to 200C/180C fan, gas mark 6
- Remove the pork from the fridge 1 hour before cooking. Remove all packaging set on a large plate and pat dry with kitchen roll.
- In the base of your roasting tin add the fresh herbs and onions quarters.
- Pour in the bottle of cider.
- Sit the pork joint on top of the onions and herbs.
- Sprinkle over freshly ground pepper, rub sea salt and a little fresh thyme into the skin.
- Cover the pork with aluminium foil, making sure that it does not touch the actual joint. Crimp the foil tightly around the edge of the tin so that it seals in the pork and cider.
- Place the roasting tin into the lower part of the oven and allow to cook at the preheated temperature for 30 minutes.
- After 30 minutes has passed reduce the oven temperature to 150C/130C fan, gas mark 2 and cook for a further 6 hours.
- You can take the joint out after 3 hours and baste with the herby cider juices as I did. Remember to tightly cover with foil before putting back into the oven.
- If you want to go out for the day, please don’t worry about the basting. The steamy, herb infused, cider atmosphere in which the pork cooks will still be deliciously full of flavour.
- After 6 hours has elapsed remove the joint from the oven and check how tender it is. I simply pull at the meat with a fork, if it comes away easily the park is cooked.
- Increase the oven temperature up to it’s original preheated level and place the pork back in the oven for 20-30 minutes to crisp up the crackling and create the crusty pork ‘bark’ at each end of the joint.
- When the skin has crisped up and you have crunchy crackling remove the pork from the oven.
- Remove the pork joint from the tin and place on a platter or carving board.
- Being extra careful as it is very hot, I then snip and remove any string, before using scissors to cut away the crackling, which I then pop back in the oven whilst the roast potatoes cook.
- Cover the pork with foil and allow to rest for at least 30 minutes.
- Using two forks pull the pork apart and pull out the bones, they will come out cleanly.
- You can see how cleanly the bone came out on the left.
Serve the Slow Roasted Cider Pork with roast potatoes and seasonal vegetables and enjoy the soft, tender meat and crunchy, tasty cracking.
The perfect roast to fead a crowd, so invite all you family round, get everyone to pitch in with a dish and enjoy fun, feasting, friendship and laughter together. There’s nothing like a good meal and great company to hhelp people relax and unwind.
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Do you enjoy cooking a roast for all the family, or is it too much hassle?
Thank you for all your photos and feedback via the comments section, Instagram and Twitter. I really do appreciate you making and baking my recipes and love yo see how they turn out, so please keep the pictures and comments coming.
Whatever you are making and baking the Bank Holiday Monday, I hope you have fun creating your delicious feasts and sharing your wonderful bakes with lots of smiles.
Sammie xxShare This