Slow Roasted Pork Shoulder

 

Serves: 4 | Preparation Time: 15 mins | Cooking Time: 2 hours

Ingredients:
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

Method:
  1. Preheat oven to 140°C. Score the pork shoulder, then pat dry. Season with salt and pepper, and drizzle with olive oil.
  2. 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.
  3. After two hours, drizzle with remaining olive oil and juice of two lemons, then cook for another hour.
  4. Baste with the juices, then cook for one more hour, until the meat is fork-tender. Grill to crisp the crackling.
  5. Meanwhile, peel and dice the apples, combine with sugar, remaining lemon juice, and apple juice in a saucepan.
  6. 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.
  7. Carve the pork and serve with apple sauce and crusty bread or baked potatoes. Serve and enjoy.