TO DRINK: Echo the flavours of the dish with an apple-y cider
Pork and apple is a classic combination and a hint of cinnamon works so well with both ingredients
Roasted pork shoulder with cinnamon apples and cider Pork and apple is a classic combination
- 2kg rolled pork shoulder roast
- 8 Granny Smith apples
- 4 cinnamon sticks
- 250ml (1 cup) cider
- 2,5ml (½ tsp) ground cinnamon
- 2,5ml (½ tsp) ground nutmeg
- 4 fresh sage leaves, sliced
- 6 sprigs of fresh thyme
- 4 cloves
- freshly ground black pepp
Preheat the oven to 200°C. Rubthe pork roast with salt and place in a large baking dish. Bake for 20 minutes, uncovered.
Remove the pork roast from the oven. Reduce the oven temperature to 180°C.
Place the whole apples in the baking dish, followed by the cinnamon sticks,cider, ground cinnamon, ground nutmeg, sage, thyme leaves andwhole cloves.
Spoon the liquid over the roast and season with freshly ground black pepper. Cover with foil and bake for 1 hour. Baste the roast every 20 minutes with the pan juices.
Remove the foil from the roast andbake for a further 15 – 20 minutes on200°C or until the skin is crisp.
Remove from the oven and allow the roast to rest for 15 minutes before carving.
The roasted apples are delicious served with the roasted pork. Either enjoy as is or place in a blender with 10ml (2 tsp) of olive oil and blitz to form a rustic apple sauce.