- 3.5kg/7lb 9oz boned shoulder of pork
- olive oil
- 2 tbsp sea salt
- 2 sprigs thyme, leaves picked
- 50g/1¾oz duck fat
- 10 King Edward potatoes, peeled and cut into 2 or 3 pieces
- 4 Bramley apples, peeled and roughly chopped
- 50g/1¾oz butter
- 2-4 tbsp caster sugar, to taste
- 1 hispi cabbage, thickly sliced
- salt and freshly ground black pepper
- Preheat the oven to 150C/300F/Gas 2.
- Using a sharp knife, score the skin of the pork in strips. Rub the skin all over with olive oil then rub in the salt and thyme.
- Place a deep-sided roasting tin on the bottom shelf of the oven then place the pork directly on a rack set just above and roast for five hours.
- Increase the oven temperature to 210C/425F/Gas 7.
- Meanwhile, remove the tin from under the pork (containing all the pork juices). Add the duck fat and return to the oven for five minutes, or until hot.
- Place the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil, then simmer for a minute. Drain into a colander and shake around a little to rough up the edges.
- Remove the tin from the oven and place over a high heat. Add the potatoes to the tin and turn them until coated in the fat. Return the tin to the oven and roast for 40-45 minutes.
- While the potatoes are roasting, place the apple into a saucepan with three tablespoons of water, half the butter and two tablespoons of sugar. Cover and place over a medium heat and cook until soft and fluffy, stirring occasionally. Taste and add more sugar if desired.
- Heat a frying pan until hot, add the last of the butter, the cabbage and a splash of water. Cook for a couple of minutes, or until the cabbage is tender and most of the water evaporated. Season with salt and black pepper.
- To serve, carve the pork into thick slices and place onto plates. Spoon the potatoes alongside with a large dollop of apple sauce and cabbage.