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Spiced Sunday roast pork

Serves   4-5
Prep time: 20 mins
Cooking time: 4 hours 20 minutes + resting time

With deliciously crunchy crackling and succulent apples, beans and leek, this pork shoulder will be sure to jazz up your Sunday roast game. Paired perfectly with a side of steamed greens.

Spiced Sunday roast pork

Ingredients

Method

Ingredients

  • 2kg pork shoulder, bone in and skin on (room temperature)
  • 1 Wild Fennel Meat Spice Blend (or a 2 tbsp mix of paprika, cumin & oregano)
  • 1 tin butter beans or cannellini beans, drained & rinsed 
  • 2 leeks, thinly sliced 
  • 5 cloves garlic, finely sliced 
  • 2 cooking apples, cored & quartered 
  • 2 cups vegetable stock 
  • 1 tbsp vinegar (preferably apple cider) 

Method

  1. Pre-heat the oven to 230°C fan bake. 
  2. Thoroughly dry the pork skin using paper towels. Then, using a very sharp knife, make scores about 1 cm apart into the skin and fat, being careful not to go so deep that you cut into the flesh of the meat. 
  3. Season the pork flesh and skin generously with salt, making sure to get in the score lines. Then rub the spice mix all over the pork. 
  4. Place the beans, leeks, garlic and apples, into the bottom of a medium-sized roasting dish. Drizzle with olive oil, season with salt & pepper and toss to coat. Place the pork shoulder on top of the fruit and vegetables, drizzle with a little olive oil and then carefully pour the stock and vinegar over, being mindful not to wet the pork skin. 
  5. Place in the oven for 30 minutes, until the pork skin has puffed up, started to crackle and turn golden. 
  6. Remove from the oven and cover with foil. Reduce the temperature to 160°C fan bake and return to the oven for 3 ½ hours. 
  7. Remove the foil and turn the oven back up to 230°C fan bake to allow the crackling to crisp up again. This should take about 20 minutes. 
  8. Take out of the oven and leave to rest for 20 minutes before carving and serving. 

Top tip: If time permits, leave the pork shoulder uncovered in the fridge overnight to help dry it out. 

Wild Fennel meat spice blend


Free meat spice blend*

Purchase an item from the butchery department, scan your Clubcard and get a free meat spice blend*.

Find out more

Promotion runs 20 September to 26 September 2021 or while stocks last. North Island only. You must purchase an Eligible Product to receive the spice blend. *See full terms and conditions.