Slow roast pork filled rolls with crunchy crackling and apple sauce. I’ve been looking forward to sharing this one. Ambassador Gill Meller's winterrecipe vid, and a nice way to mark the beginning of the festive season. Recipe below.

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Ingredients

1 Pork shoulder on the bone, about 5-6kg
1 Tbsp of olive oil
3 Onions, peeled and quartered
6 Carrots, scrubbed and split
4 Celery sticks, chopped
A handful of herbs (sage, thyme, fennel, rosemary, bay)
1 Bulb of garlic, halved
500ml of cider
4 Large cooking apples
20g of butter
4-5 Tbsp of demerara or soft brown sugar
Sea salt and cracked black pepper
Soft white bread rolls

1. Preheat oven to 220°C.
2. Scatter all the vegetables and herbs out over a large deep roasting tray. Score the pork, and trickle with olive oil and season generously. Sit the pork down on top of the veg.
3. Roast for 35-40 minutes until you have some nice crunchy crackling.
4. Remove pork and pour in ¾ of the cider. Cover the pork with parchment paper or foil. Lower oven to 95°C and cook for 12-14 hours or until the pork is spoon tender.
5. Meanwhile peel, core and slice the cooking apples. Pop them in a pan with the butter, sugar, thyme and remaining cider. Cook until the apples are soft.
6. Crisp crackling at 220°C for 5–10 minutes then remove in pieces and break into shards. Carefully pull the pork from the bone. Skim away the excess fat then strain all the roasting juices and pour over meat. Season with salt.
7. Heap the pork into split rolls, top with a few pieces of crackling, spoon over the apple sauce and plenty of roasting juices and tuck in.

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