Pot Roasted Pork Shoulder with Apple

Pot Roasted Pork Shoulder with Apple

3 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Pot Roasted Pork with cripsy crackling - Budget Meal


1 kg Pork Shoulder Boned and Tied; Seasoned with Salt and Oil
6 ea Apples - Granny Smith; quartered
100 g Butter
1 ea Bay leaf
2 whole Cloves
1 stick Cinnamon
4 cloves Garlic
1 medium Onion; Finely sliced
3 tblspoons Thyme; Roughly Chopped
1/4 Cabbage; Rough 3cm dice
2 medium Carrot; 2cm Dice
1 stick Celery; 2cm Dice
1 cup Apple Cider Vinegar
1 cup White Wine
2 cup Chicken Stock
1 tsp Fennel Seeds
1/2 cup Parsley; Roughly Chopped

Original recipe makes 4 Servings




Rub olive oil into skin and generously rub salt onto skin.

In an ovenproof dish or tray, heat over a medium flame; add butter, garlic, onion, thyme, and bay leaf, sweat for 2 - 3 min. Add apple, celery, carrot, cabbage, fennel seeds, cloves and cinnamon and sweat for 3 - 4 min. Add the liquid (apple cider vinegar, white wine, chicken stock) and the pork shoulder skin side up. Cover with a lid or foil and place in an oven at 150?c for 1? hours. When the pork is cooked, the meat will come away easily with a fork.

Turn the heat up to 200?c and crisp the skin 20 - 30 min. Add a little water if the liquid evaporates. Rest for 20 min before removing from pot, carving and serving. Add the chopped parsley to the juices and vegetables and spoon over the cooked meat. Serve with buttered new potatoes and crusty bread.

Alert editor   

Crispy Crackling

Calories Per Serving: 396 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Great app. Good job you guys
dbdj 3y ago

Awesome recipe. Never done pork before and my whole family loved it. Even my 4yr old loved it.
rsmellis 4y ago

...hmmmn...very easy, delicious, and a real treat! The wine was completely cooked out leaving behind only its essence and no alcoholic flavor :-) The vinegar and spices (cloves, cinnamon, fennel seeds) used in this recipe created an unusual and distinctly delicious dish!
Trissa 4y ago

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