Roast Pork with Armagh Apple Sauce
Succulent roast pork shoulder with crisp golden crackling, served alongside a tart, buttery sauce made from famous Armagh Bramley apples.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Roasting tin
- •Saucepan with lid
- •Sharp carving knife
- •Chopping board
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 36 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 48 g
- calories
- 580 kcal
Instructions
- 1
Preheat your oven to 220C (200C fan).
- 2
Pat the pork skin thoroughly dry with kitchen paper.
- 3
Rub the vegetable oil over the skin and season the base with black pepper.
- 4
Rub the coarse sea salt deeply into the scored skin cuts.
- 5
Scatter the sliced onions and fresh thyme across the base of your roasting tin.
- 6
Place the pork on the onions and roast uncovered for 30 minutes until the skin bubbles.
- 7
Reduce the oven to 160C (140C fan) and roast for 2 hours until tender.
- 8
Place the chopped apples, water, and sugar into a saucepan over medium heat.
- 9
Cover with a lid and simmer for 10 minutes until the apples collapse into fluff.
- 10
Stir in the butter until melted and smooth, then remove from heat.
- 11
Transfer the roasted pork to a warm board and rest for 15 minutes before slicing.
- 12
Carve thick slices of meat and crackling, serving alongside warm apple sauce.
Chef's tips
Ensure the pork rind is completely dry before salting to guarantee crisp crackling. Bramley apples break down into a naturally light purée without needing a blender.
Ingredient substitutions
- Armagh Bramley cooking apples → any sharp cooking apple or firm tart Granny Smith apples
- unsalted butter → dairy-free butter block or leave out completely
Storage
Store leftover sliced pork and cooled apple sauce in separate airtight containers in the fridge for up to 3 days.
Reheating
Reheat pork slices covered in a baking dish with a splash of water at 160C, and warm the apple sauce gently on the hob.
Common mistakes to avoid
- •Covering the pork joint with foil during roasting, which results in soggy rind instead of crackling.
- •Carving the joint immediately after removing it from the oven without resting.
- •Adding too much sugar to the sauce, masking the essential sharpness of the Bramley apple.
Serving suggestions
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