Slow-Roasted Shoulder of Pork with Apple Stuffing
Why this recipe works
- Slow roasting for tenderness: Gentle roasting gives the pork shoulder time to soften while keeping the meat moist and deeply savoury.
- Crisp crackling finish: Starting low and finishing at 220°C (430°F) helps the meat cook through before the skin is exposed to the high heat needed for crackling.
- Balanced stuffing: Tart apple, sage, onion and breadcrumbs create a fragrant stuffing that cuts through the richness of the pork.
Get the most out of this recipe
Timing notes
- Rest before carving: A short rest allows the juices to settle, making the pork easier to slice and less likely to dry out on the board.
- Best served after the high-heat finish: The crackling is at its crispest soon after roasting, so carve once the meat has rested rather than holding it for too long.
Texture tips
- Dry skin matters: Pat the pork skin very dry before oiling and salting; surface moisture is the main obstacle to good crackling.
- Use the thermometer well: Check the thickest part of the meat, avoiding the stuffing, so the pork is cooked through without relying only on visual cues.
Ingredient notes
- Choose a firm, tart apple: A sharper apple holds its shape better and balances the richness of the pork more effectively than a very sweet, soft variety.
- Fresh sage suits the stuffing: Fresh sage gives a clean, aromatic flavour that works well with apple and onion without dominating the pork.
Make-ahead tips
- Prepare the stuffing components ahead: The onion can be cooked and cooled in advance, and the apple, sage and breadcrumbs prepared before assembling the joint.
- Reheat leftovers gently: Reheat sliced pork with a little pan juice in a 180°C (355°F) oven until piping hot to help keep the meat moist.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Pat the pork dry, then use a sharp knife to cut a deep pocket along the side of the joint, taking care not to cut all the way through.
- Finely chop the onion and sage. Core the apples and cut into small dice.
- Warm 1 tbsp olive oil in a frying pan over a medium heat, then cook the onion with a pinch of the salt for 8 to 10 minutes until soft and lightly golden. Tip into a mixing bowl and leave to cool for 5 minutes.
- Stir the apples, sage, breadcrumbs, 1 tsp fine sea salt and the black pepper into the onion mixture until evenly combined. Pack the stuffing firmly into the pocket in the pork.
- Rub the skin all over with the remaining 1 tbsp olive oil and the remaining 1 tsp fine sea salt. Put the pork in a roasting pan and roast for 3 hours, basting once or twice with the pan juices if you can.
- Increase the oven to 220°C (430°F) and roast for 25 to 35 minutes until the crackling is crisp and the meat is tender. If you have a thermometer, aim for at least 75°C (170°F) in the thickest part of the meat, avoiding the stuffing.
- Rest the pork in the roasting pan for 15 minutes before carving. Slice and serve with the pan juices spooned over.
Recipe notes
Tips
- For the best crackling, make sure the pork skin is very dry before rubbing with olive oil and fine sea salt.
- If the crackling is not crisping evenly during the high-heat finish, rotate the roasting pan and keep a close eye so it does not burn.
Substitutions
- Replace Fresh sage with Fresh thyme for a slightly lighter, more floral stuffing.
- Replace Apple with Pear for a sweeter stuffing that still holds its shape.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Freeze sliced pork with a little pan juice for up to 2 months; defrost overnight in the fridge and reheat in a 180°C (355°F) oven until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 4h 15min (40min active)
- Difficulty: Advanced
- Cuisine: British
-
Allergens:
Gluten Wheat
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