Slow roast pork shoulder with black pudding & an apple & mustard sauce

Serves: 6 - 8

Prep time: 15 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 


1.5kg pork shoulder
200g black pudding
15g butter
1 small apple, peeled cored and cut into small chunks
2 sprigs of thyme
2kg pork shoulder
Olive oil

For sauce;
15g butter
4 finely chopped shallots
50ml white wine vinegar
150ml dry white wine
200ml double cream
2 tbsp Dijon mustard
Lemon juice


1. Heat oven to 160C
2. To make the stuffing, roughly chop black pudding, melt butter in a frying pan and saute the black pudding. Mix with apple and thyme. Season
3. Open up pork and slice thickest part. Season inside and lay stuffing in.
4. Roll up and tie joint at 3cm intervals with string
5. Rub meat with olive oil and season well. Place in preheated oven and cook for 3hrs 30minute, basting every 30 minutes
6. Remove from oven and cover with foil, allow to rest for 10-20 minutes before carving
7. For the sauce, melt the butter in a pan and saute shallots until soft. Add white wine vinegar and reduce by half
8. Add cream, mustard and a squeeze of lemon. Season and heat through until thickened to the consistency of double cream (if too thick add water)
9. Carve pork & pour source over

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