Roasted Shoulder of Pork with Thyme and Lemon Salt, Mash, Spring Greens and Apple Sauce

Slow-roasted pork shoulder served with creamy mash, sautéed spring greens, and homemade apple sauce.

Dinner Pork British Roast Slow-Cooked

Estimated Nutrition

Calories

1892.4

kcal / serving

11354.2 kcal total

Carbs

34.5g

per serving

206.8 g total

Fat

147.4g

per serving

884.6 g total

Protein

107.1g

per serving

642.5 g total

Cook Time

345

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

to taste

CondimentsSauces

300

Pork Gravy

Dairy

Butter

for apple sauce

100

Butter

for mash

200

Double Cream

Fruits

piece

Lemon

zest only

piece

Bramley Apple

peeled and roughly chopped

Meat

3.5

Pork Shoulder

boned

NutsSeeds

tbsp

Sea Salt

sprig

Thyme

leaves picked

tsp

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

sliced

700

King Edward Potatoes

peeled and cut into chunks

piece

Spring Cabbage

sliced

Method

Preheat the oven to 170°C.

Score the pork skin and rub with olive oil, salt, thyme, and lemon zest.

Place onions in a roasting tin, top with pork, and roast for 5 hours.

Simmer chopped apples in a pan with 3 tablespoons water, butter, and sugar until soft.

Increase oven temperature to 230°C and roast pork for 45 minutes until crackling is crisp.

Boil potatoes in salted water for 15 minutes or until tender.

Drain potatoes and mash with butter and cream until smooth.

Sauté cabbage in butter with a splash of water until tender.

Carve pork and serve with mash, apple sauce, greens, and gravy.