Slow-roast pork with apples & peppers

Name: Slow-roast pork with apples & peppers
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 50 grams butter, softened; 3 Tbsps demerara sugar; 3 Tbsps wholegrain mustard; 3 smalls onions, thinly sliced, and 2 small eating apples (we used Braeburns), quartered, cored and thinly sliced; 7 red, yellow and/or orange peppers, each cut into quarters, cores and seeds discarded; 3 leaves few bay; 3 Tbsps cider vinegar; 3 Tbsps olive oil; 2 Tbsps wholegrain mustard; 2 Tbsps demerara sugar; 2 kilograms 2-2¼kg 8oz-5lb pork shoulder joint (or 2 x 1kg 2lb 4oz joints), scored and tied

Slow-roast pork with apples & peppers is a side dish that serves 8. One serving contains 173 calories, 2g of protein, and 11g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. 99 people found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. If you have cider vinegar, and/or orange peppers, wholegrain mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours and 30 minutes. If you like this recipe, take a look at these similar recipes: Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples, Pork Roast with Apples, and Pork Roast with Apples and Onions.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Sit the pork on a sheet of foil in a roasting tin.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Mix the butter, sugar and mustard with 2 tsp salt, rub all over the top and ends of the joint (or joints), then scrunch up the foil to seal tightly in a parcel.

Ingredients you will need

Mustard

Butter

Sugar

Salt

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Mix the onions and apples in a large, shallow roasting tin. Scatter the peppers over the top and poke in some bay leaves.

Ingredients you will need

Bay Leaves

Peppers

Apple

Onion

Mix the vinegar, oil, mustard and sugar with 100ml water and drizzle over everything. Roast the pork for 3 hrs while you cook the peppers on the shelf below for the first 2 hrs. When you remove the apples and peppers after 2 hrs, set aside and put the Salt-baked potatoes (see 'Goes well with', right) into the oven underneath the pork instead.

Ingredients you will need

Potato

Mustard

Peppers

Vinegar

Apple

Sugar

Water

Pork

Salt

Cooking Oil

Equipment you will use

Oven

After 3 hrs, unwrap the foil from the pork. Scrape any mustard mixture stuck to the foil back onto the pork, sit it and any juices back in the tin and increase oven to 200C/180C fan/gas

Ingredients you will need

Mustard

Pork

Equipment you will use

Aluminum Foil

Oven

Roast for 30-45 mins more until the skin is brown and crisping.

Remove the pork from the oven, cover and rest for 20 mins while you put the peppers back on the top shelf for 20 mins to finish.

Ingredients you will need

Peppers

Pork

Equipment you will use