Date: December 2018
This cut of pork takes quite a long time to cook but well worth it and the roasted apples make a nice change from apple sauce. Use the lovely juices to make your gravy and put the crackling under the grill to puff up. Enjoy!
11 tbsp sea salt flakes
½ tbsp garlic granules
2 x 1.2kg boneless pork shoulder joints
1 onion, sliced
3 bay leaves
1 head of garlic, halved horizontally
300ml chicken stock
8 small dessert apples (cox’s)
1 heaped tbsp plain flour
Preheat the oven to 200/fan 180/gas 6. Mix the salt, garlic granules and ½ tbsp of ground black pepper in a bowl and rub all over the pork joints. Scatter the onion and bay leaves in a large roasting tin and place the joints on top. Add the halved garlic, cut side down and pour the stock round the meat.
Cover the whole thing loosely with foil and cook for 3-3 ½ hours. About 30 minutes before the pork is ready, make a shallow cut around the waist of each apple and tuck them round the pork. Remove the foil and continue roasting for about 30 minutes or until tender.
Remove the tin from the oven and transfer the pork and apples to a carving dish. Remove the skin from the pork, cut into strips and place on a baking tray (put the grill on to high). Cover the pork with foil and leave to rest.
Strain the juices from the pan pressing as much soft onion and garlic through as you can. Skim off the fat and use back in the roasting tin with. Place on the hob add the flour and heat until smooth. Gradually blend in the strained juices, bring to the boil and simmer until thickened.
Put the skin under the grill and watch for 3-4 minutes to make the crackling.
Slice the meat and serve with the roasted apples, crackling and sauce.