Ingredients

• 3.5kg/7lb 11oz boned pork shoulder
• 3 tbsp salt
• 1 lemon
• juice only
• 3 Bramley apples
• peeled
• cored and chopped into large chunks
• 50g/2oz butter
• 2-4 tbsp caster sugar
• to taste
• 2kg/4lb 2oz potatoes
• peeled
• cut into chunks
• 150g/5½oz butter
• 150ml/5fl oz milk
• salt and freshly ground black pepper
• 50g/2oz butter
• 1 tsp caraway seeds
• 1 Hispi or pointed cabbage
• shredded
• salt and freshly ground black pepper

Directions

• Preheat the oven to 150C/300F/Gas 2.
• Score the skin of the pork into strips using a sharp knife. Squeeze the lemon juice over the skin
• then rub with salt.
• Place the pork
• apples
• butter and sugar in the base of a deep-sided roasting tray with 600ml/1pt1fl oz water. Cover with foil and roast in the oven for three hours.
• Remove the foil
• increase the oven temperature to 200C/400F/Gas 6 and cook for another 1½ hours
• or until very tender and the skin in very crisp.
• For the mash
• boil the potatoes in salted water for 15 minutes
• or until tender. Drain and place the potatoes back into the saucepan over the heat to remove excess moisture.
• Place three-quarters of the butter and milk into a saucepan and heat until the butter is melted. Add to the mash and beat well until soft and creamy. Finally season with salt and freshly ground black pepper.
• For the cabbage with caraway seeds
• heat a heavy-based frying pan until hot and add the remaining butter
• caraway seeds and cook for a couple of minutes. Then add the cabbage and 75ml/3fl oz water. Stir until the cabbage is just tender. Remove from the heat and season to taste with salt and freshly ground black pepper.
• To serve
• using a spoon and fork
• tear the meat from the pork shoulder and pile onto a plate. Spoon the mash and cabbage alongside and a large dollop of apple sauce taken from the roasting tin. Finally add a few pieces of crackling.