Spiced pork shoulder with celeriac, leeks and quick-pickled apple
- February 2016
- Serves 6 - 8
- Hands-on time 40 min, oven time 3½-4 hours, plus infusing and resting
This pork shoulder is rubbed with a spicy mix of fennel, coriander, cumin and paprika before being slowly roasted to perfection.
- Dairy-free recipes
- Gluten-free recipes
- 34.4g (10.6g saturated)
- 17.6g (15.2g sugars)
For the pork
- 1 bone-in, skin-on British free-range pork shoulder (around 3.5kg), skin scored for crackling – ask your butcher to do this
- 1 garlic bulb, halved horizontally
- 1 litre fresh chicken stock
- 1 large or 2 small celeriac, peeled and chopped into 3cm pieces
- 6 leeks, chopped into 4 large equal lengths
For the spice rub
- 1 tbsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp sweet smoked paprika
- ½ tsp English mustard powder
- 1 tsp ground ginger
- 2 tbsp soft brown sugar
- 1½ tbsp salt
- 3 tbsp rapeseed oil
For the quick-pickled apple
- 40ml cider vinegar
- 40g caster sugar
- 1 large or 2 small granny smith apple(s), cored and thinly sliced
- 1 tbsp fennel seeds
You’ll also need
- Digital probe thermometer
- For the spice rub, toast the spice seeds in a dry frying pan over a medium heat for about 2 minutes, tossing, until fragrant. Pound in a pestle and mortar or whizz in a spice grinder to a powder, then combine with the remaining spice rub ingredients. Thoroughly rub the spice mix into the skin and meat of the pork, then set aside for 2-3 hours so it comes to room temperature.
- Heat the oven to 240°C/220°C fan/gas 9. Put a large roasting tin lined with foil (see tips) in the bottom of the oven. Set the spice-rubbed pork on an oven rack in the middle of the oven, making sure the roasting tin is positioned under the joint, then cook for 30 minutes until the skin has started to puff up and crackle. Lower the oven temperature to 170°C/150°C fan/gas 2 and cook for an additional 3-3½ hours. After 1 hour at the lower temperature, remove the foil from the tray and add the garlic bulb halves, half the stock and the vegetables. After another hour, add the remaining stock. After 3 hours, use a digital probe thermometer to check the meat’s temperature; it should be about 70-75°C near the bone.
- Meanwhile, for the quick-pickled apple, stir the vinegar and sugar together in a medium bowl until the sugar has dissolved. Add the sliced apple and fennel seeds, toss well, then cover and chill in the fridge until ready to serve.
- Take the pork out of the oven and turn it off but leave the veg in the roasting tin in the oven to keep warm. The veg should be dark golden and sticky. Rest the pork for at least 20 minutes, then carve and serve with the veg and pickled apple.
Lining the bottom roasting tin with foil, which you remove before adding the vegetables and stock to the tin, means they won’t be tainted by any burnt spiced oil that’s dripped in.
For the best flavour, leave the spice-rubbed pork, uncovered (away from any unwrapped food), overnight in the fridge. Bring to room temperature before cooking, as in step 1.
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