Time-honoured technique meets unrivalled flavour — a masterclass in traditional roasting.

A celebration of texture and depth, this recipe takes a carefully sourced organic pork shoulder and transforms it into a centrepiece of tender, pull-apart meat with a crown of perfectly blistered crackling. Served with a silky apple gravy, it’s the epitome of comfort elevated — perfect for festive gatherings or refined Sunday roasts.

Ingredients

Serves 6–8

• 1.8–2.5kg Organic Pork Shoulder (skin-on, bone-in) – The Organic Butchery

• 1 tbsp flaky sea salt

• 2 tsp cracked black pepper

• 2 tbsp organic apple cider vinegar

• 1 tbsp organic extra virgin olive oil

For the roasting base:

• 2 organic onions, quartered

• 2 organic carrots, roughly chopped

• 2 sticks organic celery, roughly chopped

• 4 cloves organic garlic, crushed

• A few sprigs fresh thyme

• A few sprigs fresh sage

• 300ml organic dry cider or apple juice

• 300ml organic chicken stock

For the apple gravy:

• 2 organic apples (e.g. Bramley), peeled and chopped

• 1 tbsp plain flour

• 1 tsp Dijon mustard

• 1 tsp apple cider vinegar (optional, for balance)

Method

1. Prepare the Pork (The Day Before, If Possible)

Score the skin of the pork shoulder with a sharp blade or craft knife, being careful not to cut into the meat. Pat the skin completely dry with paper towel.

Rub the entire surface with sea salt and apple cider vinegar, getting well into the grooves of the skin. Leave uncovered in the fridge overnight (or at least 4 hours) to dry out the skin for optimal crackling.

2. Roast Low and Slow

Preheat the oven to 140°C (fan 120°C) / Gas 1.

Take the pork out of the fridge 30 minutes before cooking. Drizzle with a little olive oil and season the meat (not the skin) with black pepper.

Scatter the onions, carrots, celery, garlic, and herbs into a large roasting tray. Place the pork shoulder on top, skin side up. Pour the cider and stock into the base (don’t let it touch the skin).

Cover tightly with foil and roast for 4½ to 5½ hours, depending on size. The meat should be tender enough to pull apart with a fork.

3. Finish the Crackling

Remove the foil, increase the oven to 240°C (fan 220°C) / Gas 9, and roast for another 25–35 minutes, or until the skin puffs and crisps into golden crackling.

Keep a close eye to avoid burning — rotate the tray if needed. Remove from oven and rest for 20 minutes, uncovered, to let the crackling remain crisp.

4. Make the Apple Gravy

While the pork rests, remove the fat from the roasting tray and spoon off most of the excess.

Add chopped apples to the tray and place over a medium heat. Mash the softened veg and apples with a spoon or potato masher.

Stir in the flour and mustard, then gradually whisk in 300ml water (or more stock) to form a rich gravy. Simmer and strain for a smooth finish. Add a dash of cider vinegar if you’d like to sharpen the sweetness.

Serving Suggestions

• Accompaniments: Crisp roast potatoes, braised red cabbage, caramelised parsnips

• Wine pairing: An oaked organic Chardonnay or dry cider with complexity

Why This Dish Stands Out

Our organic pork shoulder, slow-reared and traditionally butchered, carries a depth of flavour that only time and care can produce. The rich, marbled meat softens beautifully in the oven, while the naturally thicker skin crackles to perfection — no additives, no tricks. Finished with a sophisticated apple gravy, this is a roast that respects tradition and rewards patience.