Slow Roast Pork with Apple & Sage Jelly Glaze
The perfect centrepiece for a feast with family and friends.
Serves
6
Featuring
Tracklements Apple & Sage Jelly
Ingredients
2 kg good quality pork shoulder – bone in, skin on
Sea salt and black pepper
125g (1/2 jar) Tracklements Apple & Sage Jelly
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 220°C / 425°F / gas mark 7.
- Score the pork skin with a sharp knife, making the scores about 1 cm apart – through the skin and into the fat, but try not to go through to the meat.
- Rub sea salt into the scores, then season the underside of the joint. Place skin side up in a roasting dish.
- Cook for 40 mins, uncovered – you want the skin to puff up and start to crackle.
- Turn the oven down to 150°C, then cover the pork with two layers of tin foil to prevent moisture escaping. Cook on the bottom shelf of the oven for around 4 ½ hours.
- Remove the tin foil, baste the pork with the juices and cook, uncovered, for a further hour (or until the crackling has crisped up).
- Remove from the oven, then pour the juices into a large jug. Wait for the juices to separate, one separated your can pour away the fat. With the remaining juice, stir in the Apple & Sage Jelly and heat gently until its melted to create a fabulously herby jus to accompany your pork.
