Ingredients

Method

• 3 kg Woolworths bone-in pork shoulder
• 1 x 330 ml cider bottle verjuice 1⁄3 cup
• 3 bay leaves
• 3 black peppercorns
• sea salt, to taste
For the sauce:
• 1 x 330 ml cider bottle
• 1 fresh thyme sprig
• 1 cup cream
• 2 T Dijon mustard
• 2 T wholegrain mustard
• sea salt, to taste

Method

Ingredients

1. Chill the pork, uncovered, overnight. Bring to room temperature and preheat the oven to 180°C. Place the pork in a roasting pan with the cider, verjuice, bay leaves and peppercorns, and season with salt. Roast until tender and cooked through, 4–5 hours. About 10–15 minutes before the end, increase the oven’s temperature or switch to the grill to crisp the crackling. Set aside to rest.

2. To make the sauce, pour the cider into a small saucepan and add the thyme. Add the cooking juices from the pork and reduce by half over a medium heat. Remove the thyme, then stir in the cream and mustard. Simmer until smooth and slightly thickened, then season with salt.

3. Slice the pork and serve with the sauce.

Find more pork recipes here

Production: Abigail Donnelly 

Photographer: Jan Ras 

Food Assistants: Bianca Jones and Kate Ferreira