Ingredients
- 2 red onions, peeled and chopped into large pieces
- 4 garlic cloves, peeled and chopped
- 1 small squash, peeled, large chunks
- 2 red peppers, seeded big chunks
- 2 kg piece boned and rolled shoulder of pork
- salt and freshly ground black pepper
- 20 g Gluten-Free pork or chicken stock cubes, (2 x 10g) crumbled
- 200 ml water, roughly
- 200 ml cloudy apple juice
- 200 ml roughly water
- 1 large courgette, 2cm pieces
- 200 g frozen peas
- 75 g baby spinach leaves
- 100 g frozen broad beans
- Gluten-Free cornflour or arrowroot
- cold water
Instructions
- Preheat the oven to 180C gas 4.
- Place the onions, garlic, squash and peppers into a deep baking tray.
- Season the pork really well all over and place on the veg.
- Crumble the gluten-free stock cubes around the joint. Then add the water.
- Pop the tray into the oven for 2 hours.
- At the two hours 30 minute point, check to see how far the meat is cooked by inserting a small knife or skewer. If the juices run clear, then remove the tray. If not, return to the oven and cook for a further 30 or so minutes.
- Check also the veg is cooked, then remove and place into a colander with a bowl underneath to catch all the juices.
- Place the juices into a clean pan and add the apple juice. You may want to add a little cold water.
- Bring to the boil, add the courgettes, peas and broad beans, then reboil.
- Next, add all the veg and spinach, re-boil, then thicken with a little starch and cold water; don't go mad.
- Slice the pork and serve with the vegetable braise and sauce.
- You can remove the pork skin and re-cook to get some nice crackling.
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Nutrition Facts
Slow Roast Shoulder of Pork with Summer Vegetables & Apple Juice
Amount per Serving
Calories
1064
% Daily Value*
Fat
64
g
98
%
Saturated Fat
23
g
144
%
Cholesterol
287
mg
96
%
Sodium
1049
mg
46
%
Potassium
2072
mg
59
%
Carbohydrates
36
g
12
%
Fiber
7
g
29
%
Sugar
13
g
14
%
Protein
84
g
168
%
* Percent Daily Values are based on a 2000 calorie diet.
