Slow Roasted Pork Shoulder
Serves: 4 | Preparation Time: 15 mins | Cooking Time: 2 hours
2.5 kg Tasman Pork Shoulder
Salt & pepper
2 tbsp Golden Grange Extra Virgin olive oil
3 lemons, juiced
1.5kg cooking apples (Granny Smith)
½ cup caster sugar
1 cup apple juice
Crusty bread or baked potatoes, to serve
- Preheat oven to 140°C. Score the pork shoulder, then pat dry. Season with salt and pepper, and drizzle with olive oil.
- Place on a wire rack on a baking tray, then cover with non-stick paper and a double layer of foil, or on a rack in a lidded French oven, then bake for 2 hours.
- After two hours, drizzle with remaining olive oil and juice of two lemons, then cook for another hour.
- Baste with the juices, then cook for one more hour, until the meat is fork-tender. Grill to crisp the crackling.
- Meanwhile, peel and dice the apples, combine with sugar, remaining lemon juice, and apple juice in a saucepan.
- Cook for 20 minutes until the apples are just tender, then mash with a fork for a coarse apple sauce, or puree for a smooth version.
- Carve the pork and serve with apple sauce and crusty bread or baked potatoes. Serve and enjoy.