W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
SLOW ROAST
PORK SHOULDER
INGREDIENTS
FOR THE SLOW ROAST
SHOULDER OF PORK:
• 3.5kg boned shoulder
of pork
• 600ml water
• 4 Bramley apples,
peeled, cored and
chopped
• 25g butter
• 25g sea salt
• 4 tbsp olive oil
• 75ml scrumpy cider
• 25g caster sugar
FOR THE CABBAGE:
• 1 Hispie/pointed
cabbage or spring
cabbage, shredded
• 50g butter
• 100ml water
• 1 tsp salt
34 wirrallife.com
METHOD
FOR THE CARROTS:
• 300g Chantenay carrots
• 100g caster sugar
• 100g butter
• 1 tsp salt
FOR THE APPLE SAUCE:
• 4 Bramley apples peeled
and diced
• 25g butter
• 75ml cider
TO SERVE:
• 400g purple sprouting
broccoli
1.
2.
Preheat the oven to 150°C.
Get your butcher to score the skin of the pork and rub the
surface with olive oil and the sea salt.
3. Place in a deep sided roasting tray, sprinkle with sea salt and
place in the oven for at least 3 and 1/2 hours until very tender
and golden brown.
4. Remove from the oven and rest for 30 minutes.
5. Place the apples, butter and cider into a saucepan, cover and
place over the heat.
6. Cook until the apples have broken down – about 4-5 minutes.
7. Mix with a spoon then season with the sugar and a little salt.
8. To make the cabbage, heat a pan until hot and add the
remaining butter, cabbage and the water and cook the cabbage
until just tender.
9. To cook the carrots, place all of the ingredients into a pan,
just cover in water and boil rapidly for 15 to 20 minutes, until
syrupy.
10. For the broccoli, plunge into boiling salted water for 2 to 3
minutes and serve.
11. Place all of the vegetables onto a large platter, top with the pork
and spoon the apple sauce into a serving dish.