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Slow-roasted Pork Shoulder with Honey & Apple Vinegar Sauce | DonalSkehan.com
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Slow-roasted Pork Shoulder with Honey & Apple Vinegar Sauce

October 18

One of the first family dinners we were able to host once we moved back to Ireland was served up in the dining room of the old Victorian house we were renting. This recipe is from my book Home Kitchen.

  • serves Serves 8
  • time 6h

Method

  1. 1. Preheat the oven to 150°C/130°C fan/300°F/Gas 2. With a very sharp knife, score the skin of the pork so that it will crackle and crisp.
  2. 2. Rub the pork all over with salt and fennel seeds. Put into a roasting tin, pour 300ml (11⁄4 cups) boiling water around it and cover with foil. Roast in the oven for 51⁄2 hours.
  3. 3. At this point, remove the pork from the tin and pour the juices into a jug. Allow the pork to cool and then wrap in foil, leaving the skin exposed, and chill overnight in the fridge.
  4. 4. The next day, remove the pork from the fridge an hour before you want to finish cooking it.
  5. 5. Put the spuds into a large saucepan of salted water, bring to the boil and simmer for 5 minutes. Drain and return to the pan over a low heat to dry and fluff up the edges.
  6. 6. Preheat the oven to 220°C/200°C fan/425°F/Gas 7. Heat the olive oil for the roasties in a tin for a few minutes then add the potatoes and toss well.
  7. 7. Put the potatoes in the bottom of the oven and return the pork to the top to crisp the crackling (see Tip). Cook both for 30 minutes, then remove the pork and set aside, covered in foil. Turn the spuds
    and cook for a further 15 minutes, then generously sprinkle with the Parmesan and cook for 10 minutes more until the cheese is golden.
  8. TOP TIP

    If you have a Stanley knife, it will make it easier to get nice scoring on the pork skin. You want the blade to go all the way through the skin into the fat underneath. If your crackling isn’t as crisp as you would like it after half an hour, it’s best to remove it along with any fat and pop it back in with the potatoes rather than continuing to cook it on top of the pork, as you don’t want the meat to dry out.
  9. 9. Meanwhile, discard any fat from the juices in your jug and pour the juices into a saucepan over a medium heat. Add the honey and vinegar and bubble together.
  10. 10. Put the whole leaves of cabbage into a pan, add a splash of water, then cover and steam for 2–3 minutes. Uncover and add the butter, olive oil and garlic, and cook for 1 minute more. Season to taste.
  11. 11. Slice the pork and crackling and serve with the juices, golden crispy Parmesan potatoes and garlicky
    cabbage.

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Ingredients

4lb 8oz piece of boneless pork
shoulder (skin on)
1 tbsp sea salt
1 tbsp fennel seeds
Pinch of chilli flakes (optional)
2 tbsp runny honey
1 tbsp sweet apple cider vinegar

For the Parmesan roasties:
2lb 10oz potatoes, peeled
and cut into small chunks
5 tbsp olive oil
11⁄2oz Parmesan cheese, grated

For the garlicky greens:
1 head savoy cabbage, leaves separated
Knob of salted butter
1 tbsp extra virgin olive oil
2 garlic cloves, thinly sliced
Sea salt and freshly ground black pepper

2kg piece of boneless pork
shoulder (skin on)
1 tbsp sea salt
1 tbsp fennel seeds
Pinch of chilli flakes (optional)
2 tbsp runny honey
1 tbsp sweet apple cider vinegar

For the Parmesan roasties:
1.2kg potatoes, peeled and cut into small chunks
5 tbsp olive oil
40g Parmesan cheese, grated

For the garlicky greens:
1 head savoy cabbage, leaves separated
Knob of salted butter
1 tbsp extra virgin olive oil
2 garlic cloves, thinly sliced
Sea salt and freshly ground black pepper