Roast pork shoulder
Slow-roasted pork shoulder with crispy crackling served alongside a simple homemade apple and rosemary sauce for a classic, comforting roast.
Updated : 13 March, 2026
Easy
About 30 min.
Ingredients
2 kilograms
Pork shoulder
as needed
Olive oil
to taste
Sea salt
3
Onion
2
Carrot
to taste
Brown sugar
For the apple sauce
3
Apple
1 stalk
Rosemary
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pork shoulder should be boned and rolled.
Step 2
Preheat the oven to 220°C / 200°C Fan / Gas 7.
Step 3
Using a very sharp knife (or a clean Stanley knife), score the pork skin in strips across the surface. Take care not to cut into the meat underneath. If preferred, your butcher can do this for you.
Step 4
Drizzle the pork skin with a little olive oil, then rub one tablespoon of salt firmly into the skin, making sure it gets into the score marks. This helps create crisp crackling.
Step 5
Place the onions and carrots into a large roasting tin, drizzle them with olive oil, and toss to coat evenly. Sit the pork shoulder on top of the vegetables and place the tin in the preheated oven. Roast for 30 minutes, or until the crackling becomes crisp and golden-brown.
Step 6
Reduce the oven temperature to 180°C / 160°C Fan / Gas 4 and continue roasting for 30 minutes per half kilogram, or until the pork is fully cooked. The juices should run clear when the meat is pierced with a knife. Another way to check is by inserting a skewer into the thickest part of the meat - if the skewer is too hot to touch when removed, the pork is ready. Pork shoulder is forgiving and difficult to overcook, so allow extra time if you are unsure.
Step 7
While the pork roasts, prepare the apple sauce. Place the apples in a saucepan with the rosemary and 50 ml / 1¾ oz water. Cover the pan and cook over medium–low heat for about 5 minutes, until the apples begin to soften and break down slightly.
Step 8
Add 1–2 tablespoons of sugar and cook for another 5 minutes, stirring occasionally, until the apples have collapsed but still retain a little texture. Taste and adjust the sweetness if needed, then allow the sauce to cool to room temperature.
Step 9
Once the pork is fully cooked, remove it from the oven and allow it to rest for 15-20 minutes, loosely covered with kitchen foil.
Step 10
Slice the pork and serve with the crackling and the apple sauce on the side.
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