• 2 teaspoons salt
  • 1 tablespoon dark muscovado sugar
  • 2 teaspoons smoked paprika
  • 1.2kg British pork shoulder joint
  • 500ml apple cider
  • Bread rolls, to serve


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas mark 7. Mix together the salt, dark muscovado sugar, smoked paprika and rub all over the pork joint.

  2. 2

    Place in a foil-lined roasting tin and cook uncovered for 30-35 minutes, until browned.

  3. 3

    Remove from the oven and turn the oven temperature down to 150°C, fan 130°C, gas mark 2.

  4. 4

    Add the apple cider to the tin and cover completely with foil. Put the pork back in the oven and roast for 5-6 hours, basting with the juices a couple of times during cooking.

  5. 5

    When the pork is ready, remove from the oven and leave to rest on a warm plate for 20 minutes.

  6. 6

    Boil the pork juices in a pan for 6-8 minutes until the liquid has thickened and reduced by two-thirds. Shred the pork into a bowl and stir in the reduced sauce to coat.

  7. 7

    Serve piled into bread rolls, with your choice of sauces on the side.

  8. 8

    *All information included in this recipe has been provided by Cranswick.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 18.0g 26%
  • Saturates 5.5g 28%
  • Sugars 11.3g 13%
  • Salt 1.4g 23%

% of the Reference Intakes

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