Wirral Life August 2018 | Page 34

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.