Slow Roasted Pork Shoulder with Apples, Ginger, Treacle & Allspice


  • 1.35kg (3lb) pork shoulder joint
  • 5ml (1tsp) allspice
  • Salt
  • 30ml (2tbsp) black treacle
  • 2.5cm (1”) root ginger, peeled and sliced
  • 300ml (½pt) cloudy apple juice
  • Juice of ½ a lemon
  • 15ml (1tbsp) soft brown sugar
  • 5ml (1tsp) cinnamon
  • 2 eating apples, cored and quartered


  • Pre-heat your oven to Gas 4-5, 180°C, 350°F
  • Line a large roasting pan with a double layer of foil
  • Now, cut any strings on the joint of pork, flatten the meat and place into the roasting pan – rind side up
  • Deeply score the pork with a sharp knife, rub in the allspice and generously sprinkle with salt
  • Next, mix together the treacle, ginger, apple juice, lemon juice, sugar and cinnamon and pour the mixture into the roasting pan
  • Add the apples and scrunch the foil loosely around the joint – remember to leave the rind exposed
  • Cook for about 2-2½ hours or until meat is tender and soft – as the joint cooks and begins to shrink re-scrunch the foil around it
  • Serve with creamy mashed potato and steamed curly kal

Recipe Information

  • Serves – 4-6
  • Cooking Time – 2-2½ hours


Recipe provided by Hybu Cig Cymru - Meat Promotion Wales