This mustard-glazed pork shoulder roasts low and slow ‘til fall-apart tender, with sweet apples, buttery beans and epic crackling on top. It's a showstopper.
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Serves
6
Pork Shoulder
White Onion
Cider
Chicken Stock
Apple
White Bean
Wholegrain Mustard
Crème Fraîche
Fresh Parsley
Kale
Serves
6
Pork Shoulder
White Onion
Cider
Chicken Stock
Apple
White Bean
Wholegrain Mustard
Crème Fraîche
Fresh Parsley
Kale
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Step 1.
The night before, remove the pork from its packaging, score the fat of the joint with a small sharp knife and put onto a rack over a large baking tray. Boil the kettle and pour the hot water over the skin of the pork. Pat dry with kitchen paper, drain away the water, then sprinkle all over with sea salt. Put into the fridge, uncovered, overnight.
Step 2.
The next day, heat the oven to 220°C. Peel and thickly slice the onion and put into the bottom of a large, deep roasting tin. Put the pork joint directly on top, skin-side up. Drizzle with a little oil, spreading to evenly coat.
Step 3.
Put into the oven for 35-40 mins until the skin is starting to caramelise and look crispy.
Step 4.
Turn the oven down to 150°C. Pour the cider and chicken stock all around the pork, but not on the skin, then return to the oven for 2 hrs.
Step 5.
Meanwhile, peel the apples, then cut vertically into quarters, remove the core and cut each piece in half lengthwise. You should have 8 pieces from each apple.
Step 6.
After the 2 hrs, tip the apples into the tray around the pork, along with the beans and all their liquid from the jars. Mix and put back into the oven for 1 hr until the crackling is crisp and the meat meltingly tender.
Step 7.
Carefully lift the pork joint off the beans and onto a large plate or baking tray. Leave loosely covered for 10 mins to rest.
Step 8.
Meanwhile, bring a large saucepan of salted water to the boil. Add the kale and cook for 1 seconds to 2 minute, just until it turns bright green and softens a touch. Drain, and then place it in a bowl of iced water to stop it cooking (you can run under cold water too). After a minute, drain.
Step 9.
Spoon the mustard and crème fraîche into the beans and stir well. Season with salt and plenty of black pepper. Roughly chop the parsley and stir this in, too.
Step 10.
Lift the pork back onto the beans, pouring in any resting juices, and take the whole thing to the table for people to dig in. Serving your blanched kale alongside.
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