Roasted Shoulder of Pork with Apple Sauce, Cabbage and Mash

Slow-roasted pork shoulder served with homemade apple sauce, creamy mashed potatoes, and caraway-seasoned cabbage for a comforting meal.

Dinner Pork Slow Cooked Roast Traditional

Estimated Nutrition

Calories

2641

kcal / serving

10564 kcal total

Carbs

100.6g

per serving

402.5 g total

Fat

180.2g

per serving

720.8 g total

Protein

161.3g

per serving

645.2 g total

Cook Time

270

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

to taste

Dairy

Butter

for the roasting tray

150

Butter

for the mash

150

Milk

for the mash

Butter

remaining butter for cabbage

Fruits

piece

Lemon

juice only

piece

Bramley Apple

peeled, cored and chopped into large chunks

Meat

3.5

Pork Shoulder

boned

NutsSeeds

tbsp

Salt

for rubbing and seasoning

Black Pepper

freshly ground, to taste

tsp

Caraway Seeds

Vegetables

Potato

peeled, cut into chunks

piece

Hispi Cabbage

shredded

Method

Preheat the oven to 150°C.

Score the pork skin into strips and rub with lemon juice and salt.

Tear the pork into pieces and serve with mash, cabbage, and the tray apple sauce.

Fry caraway seeds in 50g butter, add cabbage and 75ml water, and stir until tender.

Heat 150g butter and milk, add to potatoes, and beat until creamy with seasoning.

Boil potatoes in salted water for 15 minutes, drain, and dry over heat.

Remove foil, increase heat to 200°C, and roast for another 1.5 hours until crisp.

Place pork, apples, butter, sugar, and 600ml water in a roasting tray; cover with foil and roast for three hours.