Chelsea Winter’s slow roasted pork shoulder with apple gravy, creamy Brussels sprouts and parmesan mash



1 x 2kg pork shoulder, bone in
¼ cup extra virgin olive oil
1 tbsp fennel seeds
2 tsp cumin seeds
1 ½ cups chicken stock
¼ cup Selaks Reserve Pinot Gris
4 cloves garlic, peeled
1 stick rosemary
1 onion, peeled and roughly chopped
3 granny smith apples, peeled, cored and sliced
1 tsp honey
¼ cup flour mixed into a paste with a little water
Brussels sprouts, halved
½ cup chopped bacon
5 agria potatoes, peeled and evenly chopped
25g butter
¼ cup grated parmesan
Salt and pepper


Preheat oven to 220c fan bake. Pat pork dry with paper towels. If not already done, carefully score through the fat with a small sharp knife in lines 1cm apart. Be careful not to go too deep and pierce the skin. Place in a metal roasting dish (preferably with a lid). Drizzle in olive oil. Rub a good amount of salt and the cumin and fennel seeds into the skin, pushing them into the cuts as well.

Cook uncovered in the oven for 30 minutes – the crackling should start popping and puffing. Turn the heat down to 140c (non fan bake). Pour the chicken stock and white wine into the bottom of the baking tray. Add the stick of rosemary, garlic, onion and one of the sliced apples to the pan. Cover with either the lid of the roasting dish, or 2 layers of tinfoil. Cook for another 3 ½ hours, basting the sides of the meat every 30 minutes or so (do not baste the crackling).

Remove the pork from the roasting dish to a plate. Remove the crackling in one piece with a knife, and set aside on a piece of foil, skin side up. Cover the meat with tinfoil, rest for at least 1- minute and keep warm until ready to carve.

Turn the oven to grill at 200c. Sprinkle the crackling with a little more salt and put it back in the oven skin side up near the top (turn up the edges of the foil so the fat doesn’t drip out) and cook for around 10 minutes or until the crackling is browned and crispy. Drain on paper towels.

To make the gravy, skim some of the fat off the top of the cooking liquid with a spoon or paper towel. Place the roasting dish on the stove over a medium heat. Cook to reduce by 1/3. Add the flour mixture and whisk, cooking until thickened, making sure you scrape up any the stuck-on bits on the bottom - these add the colour and flavour to the gravy. Taste and season with salt and pepper. Strain through a sieve and reserve in a jug. Discard the sieved solids.

Cook potato pieces in salted boiling water until tender. Drain, then pass through a sieve or potato ricer. Add butter and parmesan, beat well with a wooden spoon, then season with salt and pepper.

Fry the bacon in a pan until crispy. Drain off excess fat. Steam the brussel sprouts for a few minutes so they are still al dente. Add to the bacon in the pan with 2 tbsp butter, and season with salt and pepper.

Place the sliced apples, 1 tsp water and honey into a microwave proof bowl and season with a little salt and pepper. Cook on high for 2-3 minutes or until the apple is cooked. Mix well.

Carve the meat and serve with the mash, brussel sprouts, crackling and gravy.

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