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Total Time:
9 hrs 15 mins
- 2 pork shoulder
- 1 Tbsp. sweet smoked paprika
- 5 Tbsp. light brown sugar
- 1 Tbsp. mustard powder
- 2 tsp. garlic granules
- 3 thyme sprigs, leaved picked
- 1 Tbsp. oil
- 2 large onions, sliced
- 200 ml (7 fl oz (1/3 pint)) apple juice
- 3 eating apples, cored and chopped
- finely grated zest and juice 1 lime
- 16 brioche buns, split
- Step 1
Preheat oven to 220°C (200°C fan) mark 7. Score skin on pork, then slice off skin and fat layer in one piece. Set aside for later. In a small bowl, mix paprika, 3tbsp of the sugar, the mustard powder, garlic granules, thyme leaves and 1tbsp salt. Rub oil followed by spice mixture over pork, then put on a wire rack set inside a roasting tin. Roast for 30min to brown.
- Step 2
Carefully remove pork from oven. Reduce oven temperature to 150°C (130°C fan) mark 2. Transfer pork to a board and lift wire rack out of tin. Scatter onions into empty tin, then place pork on top. Lay reserved pork skin/fat on top of joint. Pour apple juice into tin (not over pork) and cover tin tightly with a tent of foil. Cook in oven for 8hr until meat can easily
be shredded with two forks. Increase oven temperature to 220°C (200°C fan) mark 7.
- Step 3
To finish the crackling, lift layer of skin/fat to a wire rack set in a baking tray. Sprinkle over 1tbsp salt and return to oven for 30-40min, fl ipping halfway, to crisp up. Meanwhile, transfer pork shoulder to a board (reserve contents of roasting tin) and leave to rest for 30min.
- Step 4
In a medium pan, gently cook apples, lime zest and juice and remaining 2tbsp sugar (covered) for 15min. Strain contents of reserved roasting tin into a jug. Pick out onions from sieve and set aside. Pour off fat from jug (there will be a lot) and discard appropriately. Add onions and remaining cooking juices (minus fat) to apple pan. Increase heat and boil for 5min until reduced. Take off the heat and mash the apples and onions to a chunky consistency.
- Step 5
To serve, shred pork with two forks. Pile meat into brioche buns. Top with apple sauce and sliced crackling. Serve with coleslaw, if you like.
Get Ahead
Complete recipe to end of step 4 up to 3 days ahead. Store cooled pork and crackling on separate baking trays, covered, in fridge. Store cooled apple sauce, covered, in fridge. To serve, uncover pork, sprinkle with 50ml (2fl oz) water, re-cover and reheat in a 180°C (160°C fan) mark 4 oven for 30min. Remove cover on crackling and reheat in same oven as pork for final 5min of reheating time. Reheat apple sauce over a medium hob heat for 5min. Complete recipe to serve.
Per Serving:
- Calories: 570
- Fibre: 2 g
- Total carbs: 30 g
- Sugars: 14 g
- Total fat: 34 g
- Saturated fat: 11 g
- Protein: 35 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
