This roast is meltingly delicious, and perfect for a Sunday roast with friends. In winter it can be served with root vegetable mash and cabbage, whilst in summer I like it with a broad bean and pea salad for a lighter meal. The leftovers also make fantastic pulled pork sandwiches or wraps.
2kg boneless pork shoulder
400g banana shallots
5 large apples (I usually use Bramley, but any will do)
3 cloves garlic
Several springs rosemary
500ml dry cider
Preheat the oven to 220
Score the skin of the meat, then pat it dry with kitchen towel and sprinkle over some sea salt.
Put the rosemary, garlic and a few glugs of olive oil into a mini chopper and whizz (or chop finely by and and pound together in a bowl. Add half a tablespoon of sea salt, and rub the mix into the flesh of the meat.
Put the meat into a large casserole dish, and leaving the lid off, roast in the oven for half an hour.
Meanwhile, peel and roughly chop the shallots and apples
After half an hour, reduce the oven temperature to 140, and add the shallots, apple and cider to the pan. Put the lid on and cook for 5-6 hours, checking every now and again and basting the meat if necessary. Add a splash of water if the sauce is beginning to dry out. Remove from the oven when the meat is extremely tender and can be pulled apart with a fork, and the apples and shallots have reduced down into a lovely caramel colour sauce.
For crispy crackling, after the meat has come out of the oven, leave it to rest, and turn the oven up to 220 again. Peel the skin off the meat, pat it dry and sprinkle with a little more salt, then put in the oven for 15-20 minutes to crisp up.
Use two forks to pull the meat apart into chunks, and put into a serving dish with the apple shallot sauce.
Serve with root veg mash and greens, or pile into buns or wraps with coleslaw on the side