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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 (⅓ 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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
