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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
34.5
g
per serving
206.8 g total
Fat
147.4
g
per serving
884.6 g total
Protein
107.1
g
per serving
642.5 g total
Cook Time
345
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
2
tbsp
Caster Sugar
to taste
CondimentsSauces
300
ml
Pork Gravy
Dairy
50
g
Butter
for apple sauce
100
g
Butter
for mash
200
ml
Double Cream
Fruits
1
piece
Lemon
zest only
4
piece
Bramley Apple
peeled and roughly chopped
Meat
3.5
kg
Pork Shoulder
boned
NutsSeeds
4
tbsp
Sea Salt
4
sprig
Thyme
leaves picked
1
tsp
Black Pepper
freshly ground, to taste
OilsFats
6
tbsp
Olive Oil
Vegetables
2
piece
Onion
sliced
700
g
King Edward Potatoes
peeled and cut into chunks
1
piece
Spring Cabbage
sliced
Method
1
Preheat the oven to 170°C.
2
Score the pork skin and rub with olive oil, salt, thyme, and lemon zest.
3
Place onions in a roasting tin, top with pork, and roast for 5 hours.
4
Simmer chopped apples in a pan with 3 tablespoons water, butter, and sugar until soft.
5
Increase oven temperature to 230°C and roast pork for 45 minutes until crackling is crisp.
6
Boil potatoes in salted water for 15 minutes or until tender.
7
Drain potatoes and mash with butter and cream until smooth.
8
Sauté cabbage in butter with a splash of water until tender.
9
Carve pork and serve with mash, apple sauce, greens, and gravy.