Roast Pork Shoulder with Apple & Onion Gravy
Pork shoulder makes for a delicious roast with crispy crackling and tender, juicy meat.
- Serves: 8 |
- Difficulty: moderate
- Prep Time : 24:0 hours |
- Cook Time : 2:30 hours
2,5-3 kg pork shoulder
1 Tbsp (15 ml) sea salt
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground black pepper
Roasted Apple & Onion Gravy
2 onions, quartered
3 Granny Smith apples, halved
3 Pink Lady apples, halved
½ litre (500 ml) water
¼ C (60 ml) flour
1 ½ C (375 ml) chicken stock
salt and pepper
Pork Shoulder (prep the day before)
Lay the pork on a cutting board and pat the skin dry with a paper towel. Set the blade of the craft knife so that it’s just long enough to cut through the skin without cutting into the meat. Carefully cut parallel lines along the surface of the skin at even intervals. Place the pork belly onto a tray with a rack and pop it in the fridge overnight to dry out the surface of the skin to ensure perfect crackling.
Pork Shoulder (the next day)
Remove the pork belly from the fridge and allow it to come to room temperature.
Preheat the oven to 230 ºC.
Line a roasting tray with foil and arrange the onions, garlic and apples in the centre of the tray so that they act as a trivet for the pork. Pour 500 ml of water into the roasting tray.
Mix the dry rub ingredients together. Flip the pork so that the skin is on a chopping board and generously coat the meat side with the dry rub. Flip the pork over again so that the skin is facing up, then rub the skin with sea salt and be sure to get it into the score lines in the skin. Once all of the scores have been salted, brush the excess salt off the skin. Place the pork on top of the onions, apples and garlic halves and make sure that it is sitting evenly. Brush the skin with oil and immediately place the pork into the oven and set a timer for 30 minutes.
After 30 minutes, drop the heat to 160 ºC and continue cooking for 2 hours. Top up the water if needed during the cook. Tip: for extra pop on your crackling, brush the skin with oil and turn the grill on to full for the last 5 minutes of cooking time. Keep an eye on it while it grills so that it doesn’t burn. Remove the pork from the roasting tray and allow it to rest while you make the gravy.
Roasted Apple & Onion Gravy
Pour the onions, garlic, apples and any roasting liquid into a sieve that has been set over a sauce pot. Use a spatula to mash the ingredients through the sieve. Discard the pulp and skins left in the sieve.
Set the pot over medium heat and add the flour and cook for 2 minutes. Add the stock and whisk well to combine. Bring to a simmer and reduce the gravy until it reaches the desired consistency. Season with salt and pepper.
Slice the pork shoulder and serve with gravy and your favourite roasted vegetables.