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Slow Roast Shoulder Of Pork With Summer Vegetables & Apple Juice

2.8/5 rating (25 votes)
  • Serves: 4-6
  • Prep Time: 20 mins
  • Ready in: 2 hours
  • Difficulty: Easy
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Slow Roast Shoulder Of Pork With Summer Vegetables & Apple Juice

This is a great recipe and Gluten-Free but if you 


  • 2 red onions, peeled and chopped into large pieces
  • 4 cloves garlic, peeled and chopped
  • 1 small squash, peeled, large chunks
  • 2 red peppers, seeded big chunks
  • 1 x 1.750-2kg roughly piece boned and rolled shoulder of pork
  • salt & freshly milled black pepper
  • 2 x 10g Gluten-Free pork or chicken stock cubes, crumbled
  • 200mls water, roughly
  • 200mls cloudy apple juice
  • 200mls roughly water
  • 1 large courgette, 2cm pieces
  • 200g frozen peas
  • 75g baby spinach leaves
  • 100g frozen broad beans
  • gluten-free cornflour or arrowroot
  • cold water

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  • Pre heat the oven to 180C gas 4.
  • Place the onions, garlic, squash and peppers into a deep baking tray.
  • Season the pork really well all over and place on the veg.
  • Crumble the gluten-free stock cubes around the joint. Then add the water.
  • Pop the tray into the oven for 2 hours.
  • At the two hour 30 minute point, check to see how far the meat is cooked by inserting a small knife or skewer. If the juices run clear then remove the tray. If not return to the oven and cook for a further 30 or so minutes.
  • Check also the veg is cooked, then remove and place into a colander with a bowl underneath to catch all the juices.
  • Place the juices into a clean pan and add the apple juice, you may want to add a little cold water.
  • Bring to the boil and add the courgettes, peas and broad beans then re boil.
  • Next add all the veg back and spinach and re-boil then thicken with a little starch and cold water, don’t go mad.
  • Slice the pork and serve with the vegetable braise and sauce.
  • You can remove the pork skin and re cook to get some nice crackling.

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