Slow-roasted pork shoulder

by Ed Halmagyi


  • 1 pork shoulder (2.5kg)
  • salt and pepper
  • 2 Tbsp extra virgin olive oil
  • 3 lemons, juiced
  • 1.5kg cooking apples (Granny Smith, Jonathon, Braeburn, Fuji)
  • ½ cup caster sugar
  • 1 cup apple juice
  • crusty bread or baked potatoes, to serve


1 Preheat oven to 140°C, or arrange a coal barbecue on low. Score the pork shoulder in fine parallel lines, then pat dry. Season with salt and pepper, and drizzle with a little olive oil. Place on a wire rack on a baking tray, then cover with non-stick paper and a double layer of foil, or on a rack in a lidded French oven, then bake for 2 hours. If cooking over coals, place a wire rack in a camp oven and set the shoulder on top. Fit the lid and cook for 2 hours.
2 After two hours, drizzle with the remaining olive oil and the juice of two lemons, then cook for another hour. Baste with the juices, then cook for one more hour, until the meat is fork-tender. Grill to crisp the crackling.
3 Meanwhile, peel and dice the apples, then combine with the sugar, remaining lemon juice, and apple juice in a saucepan. Cook gently for 20 minutes until the apples are just tender, then mash with a fork for a coarse apple sauce, or puree for a smooth version. Carve the pork and serve with apple sauce and crusty bread or baked potatoes.