Roasted Pork Shoulder with Apple Cider & Onion Gravy

Prep time: 3.3 hrs | Serves: 4-6

Ingredients

For the Pork

• 1.5kg pork shoulder, skin scored

• 15g sea salt

• 5g freshly ground black pepper

• 20g olive oil

• 200g onion, sliced

• 200g carrots, roughly chopped

• 200g apple, quartered

• 300g apple cider

• 300g chicken stock

• 4 garlic cloves, crushed

• 4 sprigs thyme

For the Caramelised Onion Gravy

• 300g onions, finely sliced

• 40g unsalted butter

• 10g olive oil

• 10g plain flour

• 250g roasting juices (from tray)

• 100g apple cider

• 200g chicken stock

• 4g sea salt

• 2g freshly ground black pepper

Instructions

1. Preheat your oven to 220°C. Pat the pork dry and rub all over with olive oil, sea salt, and black pepper.

2. Place the onion, carrots, apples, garlic, and thyme in a roasting tray. Sit the pork on top, skin-side up.

3. Roast for 30 minutes to crisp the skin, then reduce the oven to 160°C. Pour the apple cider and chicken stock into the tray. Cover loosely with foil and roast for 2½ hours until tender.

4. Remove the foil for the final 20 minutes to let the crackling crisp up. Transfer the pork to rest on a board and strain the roasting juices.

5. For the gravy, heat butter and olive oil in a pan. Add the onions and cook gently for 20 minutes until deeply golden and caramelised.

6. Stir in the flour, then gradually whisk in the roasting juices, cider, and stock. Simmer for 10 minutes until glossy and thickened. Season to taste.

7. Slice the pork and serve with the warm caramelised onion gravy poured generously over the top.

Storage.

Once cooled, store any leftover pork and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat gently until piping hot before serving.