American · Dinner
Slow Roasted Pork Shoulder
An American Sunday showpiece, bone-in pork shoulder slow-roasted with garlic, fennel seed, and rosemary until the crackling blisters and the meat falls apart.
$
20 minsPrep
4 hrsCook
4 hrs 20 minsTotal
HardLevel
Nutrition per serving
520Calories
48gProtein
22gFat
18gCarbs
12gSugar
2gFiber
680mgSodium
115mgChol
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Instructions
1
Prep
Remove pork from fridge 1 hour before cooking. Make deep incisions in flesh and insert garlic slivers. Mix fennel seeds, rosemary, olive oil, salt, and pepper; rub over pork. Peel, core, and chop apples. Measure wine and stock.
2
Roast 1
Preheat oven to 230°C. Place pork skin-side up in roasting tin. Roast at 230°C for 30 minutes until skin blisters and crackles visibly.
3
Roast 2
Reduce oven to 160°C. Pour wine and stock into tin base. Roast 3 hours 30 minutes until meat is tender and pulls from bone. While pork roasts, cook apples in saucepan with water, sugar, lemon juice over medium heat 8–10 minutes, stirring, until collapsed into sauce.
4
Rest
Remove pork and rest loosely covered with foil for 20 minutes. Skim fat from roasting tin juices and simmer over high heat 3–4 minutes until reduced to light jus.
5
Carve and plate
Carve pork at table, ensuring each portion has crackling. Serve with apple sauce and roasting jus alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1100g (38.8 oz) bone-in pork shoulder
- 4 garlic cloves
- 2 tsp fennel seeds
- 2 sprigs fresh rosemary
- 1 tbsp olive oil
- 1.5 tsp coarse sea salt
- 0.5 tsp black pepper
- 200ml (3/4 cup + 2 tbsp) dry white wine
- 200ml (3/4 cup + 2 tbsp) chicken stock
- 2 medium Granny Smith apples
- 2 tbsp water
- 1 tsp caster sugar
- 0.5 tsp lemon juice