Ingredients

• 3.5kg/7lb 11oz boned pork shoulder
• 3 Bramley apples
• peeled
• cored and chopped
• 50g/2oz butter
• 75ml/3fl oz cider
• 2-4 tbsp caster sugar
• to taste
• 2kg/4lb 2oz potatoes
• peeled
• cut into chunks
• 200g/7oz butter
• 150ml/5fl oz milk
• 1 hispi or pointed cabbage
• shredded

Directions

• Preheat the oven to 150C/300F/Gas 2.
• Score the skin of the pork with a sharp knife into a diamond pattern. Place the meat into 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.
• Place the apples
• butter and cider into a saucepan
• cover with a lid and cook for 4-5 minutes
• or until the apple pieces begin to break down.
• Beat the apple until a purée consistency and season to taste with the sugar and a little salt.
• 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.
• Heat a heavy-based frying pan until hot and add the remaining butter
• 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.
• 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. Finally add a few pieces of crackling.