If there’s one dish that makes me feel like I’ve got it all together — even when I don’t — it’s this slow roast pork shoulder. The crackling, the black pudding, the apples swimming in buttery sauce… It smells like Sunday lunch with someone you love, and tastes even better. And the best part? Once it’s in the oven, it mostly just minds its own business for two hours. You can put your feet up, pour a glass of red, or chase the dog off the sofa — whatever needs doing.
I first made this for a dinner where I really wanted to impress without looking like I’d tried too hard. The pork came out golden and glistening, the apples all soft and slightly caramelised, the black pudding crispy at the edges… and people actually clapped. No joke. If that’s not a good reason to keep this recipe close, I don’t know what is.
Why You’ll Love It
- It’s the ultimate “wow” dish with very little fuss.
- The pork is juicy, flavour-packed, and the crackling? Oh, it sings.
- Black pudding adds a salty crunch that just works with the sweet apples.
- The red wine sauce makes it feel proper posh — but it’s dead simple.
- Great for feeding a big crowd (or just for greedy seconds).
- Leftovers are even better the next day.
Ingredients
- 4kg pork loin, scored
- 2 tbsp sea salt
- 400g black pudding
- 50g butter
For the apples:
- 2 jars of apple sauce
- 50g butter
- 6 red apples, diced
For the sauce:
- 100ml red wine
- 300ml veal jus (or beef stock if needed)
- Knob of butter
How to Make It
Start strong with the pork:
Crank your oven to its highest setting — around 240°C. Pat the pork dry and rub that sea salt deep into the scored skin. Lay it fat-side-up in a big roasting tray and shove it in for 30 minutes to crisp up.
Turn it down and take it slow:
After 30 minutes, drop the oven temp to 150°C. Roast the pork for another 90 minutes — don’t open the door too often. Let it do its thing. The smell will test your patience.
While it roasts, make the sauce:
In a small pan, add the red wine and let it bubble away until reduced by half. Stir in the veal jus and a knob of butter. Let it simmer gently until silky and glossy.
Fry the black pudding to perfection:
Slice the black pudding into thick rounds. Heat a bit of butter in a frying pan and cook them until crispy on both sides — about 2–3 minutes per side. Don’t crowd the pan or they’ll stew.
Cook down those apples:
Blitz the apple sauce in a blender until smooth. In a large pan, melt some butter, then add the diced apples and let them soften a bit. Stir in the blitzed apple sauce and cook for a few minutes until bubbling and warm.
Bring it all together:
Once the pork is done, let it rest for 10–15 minutes. Slice it thick, serve it alongside the black pudding and apples, and drizzle that red wine jus all over. Don’t be shy with it.
Common Mistakes and How to Dodge Them
Why is my pork dry?
You likely overcooked it or didn’t leave the fat cap on. That fat is there for a reason — don’t trim it all off!
How do I get proper crackling?
High heat at the start is crucial. Also, dry skin = crisp skin. Pat it down before salting.
My apples are too sweet — help?
Use tart red apples like Braeburn or Pink Lady. And don’t skip the butter, it balances the flavour.
Can I skip the black pudding?
Technically yes, but don’t. It adds a savoury punch that lifts the whole thing. You can swap in pancetta or crispy bacon if you must.
Storage and Reheating
Fridge:
Cool leftovers completely, then store in an airtight container for up to 3 days.
Freezer:
Wrap pork tightly in foil and freeze in a sealed bag or container for up to 4 months. Defrost in the fridge overnight.
Reheat:
Oven: 180°C for 25–30 mins, covered with foil.
Microwave: Low power, 1-minute intervals, stir between blasts.
Air fryer: 375°F (190°C) for 3–5 mins for extra crispness.
Frequently Asked Questions
Does pork shoulder get more tender the longer it cooks?
Yes! The longer, slower cook helps break down connective tissue and keeps the meat juicy and tender.
Should I sear the pork first?
With this recipe, no need — the high initial oven temp gives you that seared, crackled crust.
Can I use a smaller pork joint?
Absolutely. Just reduce the cooking time slightly and keep an eye on it.
What can I use instead of veal jus?
Good-quality beef stock works fine. Add a splash of balsamic if you want to fake that deep flavour.
Nutrition Facts (Per Serving):
- Calories: 200
- Fat: 14g
- Saturated Fat: 6g
- Carbs: 0g
- Sugar: 0g
- Protein: 20g
- Sodium: 330mg
Try More James Martin Recipes:
James Martin Slow Roast Shoulder Of Pork
Description
Slow-roasted pork shoulder with crispy crackling, buttery black pudding, and apple sauce — a hearty showstopper with layers of sweet, salty, and rich comfort.
Ingredients
For the apples:
For the sauce:
Instructions
- Roast pork at 240°C for 30 mins, then reduce to 150°C for 90 mins.
- Simmer red wine, then add veal jus and butter to make sauce.
- Fry black pudding slices in butter until crispy.
- Blend apple sauce, sauté diced apples in butter, then combine.
- Slice pork, serve with black pudding and apples, drizzle with red wine sauce.
Notes
- Dry pork skin before salting for better crackling.
- Use tart apples to balance sweetness.
- Let pork rest before slicing to keep juices in.
- Black pudding can be swapped for bacon or pancetta in a pinch.