Roast Pork Shoulder
Ingredients
2kg pork shoulder out of plastic skin scored
1 teaspoon ground fennel seeds, ground
1 teaspoon smoked paprika
1 teaspoon lemon zest
3 tablespoons parsley, chopped
1 clove garlic, grated
1 tablespoon rosemary
Salt to taste
Pepper to taste
Oil
Apple sauce
100g butter
½ onion, fine diced
½ cup celery
Salt
Pepper
½ cup brown sugar
3 tablespoons apple cider vinegar
6 green apples, peeled and cored, diced
300ml apple cider
Method
Begin by preparing the pork. Leave the skin uncovered in the fridge for a day or two so it dries thoroughly—dry skin is essential for perfect crackling. With a sharp knife, score the skin deeply in parallel lines.
Turn the pork over and butterfly the meat slightly by cutting into the thickest part so you can open it up. Season the inside generously with ground fennel seed, paprika, lemon zest, parsley, grated garlic, rosemary, salt and pepper. Rub the seasoning firmly into the meat so it’s evenly coated.
Roll the pork back into shape with the skin on top. Tie securely with kitchen string to keep the roast compact as it cooks.
Place the pork on a wire rack set inside a roasting tray. Rub the skin well with olive oil, then coat it liberally with salt, ensuring the salt gets into the scored cuts.
Preheat the oven to 225°C. Roast the pork for 25 minutes to blister and crackle the skin. After this, reduce the oven temperature to 165°C and continue roasting until the internal temperature reaches 72°C when checked with a digital thermometer. Cooking time varies depending on size, usually about 1½–2 hours.
While the pork cooks, prepare the apple sauce. In a pan, melt butter and gently cook the chopped celery and onion until softened. Add sugar and stir until dissolved. Pour in apple cider vinegar and apple cider. Add the diced apples and simmer until tender and thickened into a soft sauce.
When the pork is done, remove it from the oven and rest it for half the cooking time. Resting ensures the meat stays juicy.
Cut off the kitchen string, then carve the pork into slices, revealing the herb seasoning inside. Serve with the apple sauce underneath or alongside, allowing each slice to soak up the sweet, tangy flavours.
