Roast Pork


1.5-2kg pork shoulder joint

Olive oil, for rubbing

Salt flakes & freshly ground black pepper

50g English mustard

250g cooking pears

250g cooking apples

30g butter

3 tbsp. brown sugar


Serves 6-8

  1. Dab with a paper towel to make sure the rind is dry.


  1. Check the skin is evenly scored to help the crackling. Rub the oil, salt & pepper into the skin.


  1. Using the Thermal Grilling setting, set oven to 180°C or if using the food probe, set to 74° Calculate the cooking time – 30 minutes per 500g, plus an extra 30 minutes. Roast for the calculated time, or until the food probe tells you the meat is cooked to the correct core temperature.


  1. Peel, core and cut the apples and pears into quarters, place in a pan with 30ml of water, cover and cook on a medium heat for 5 minutes, until the apples are soft.


  1. Remove the pan from the heat and blitz the cooked down apples and pears with a hand blender. Mix in the butter and sugar and return to the pan. Gently stir until it thickens and then transfer to your serving bowl.


  1. Once cooked, take the pork out of the oven. Remove the crackling from the joint and place on a board and chop into pieces. Paint the pork with mustard and leave the meat to rest for 30 minutes before carving.