Tom Hunt’s Shoulder Of Pork With Stuffed Apples

Tom Hunt's pork

Meaty and mighty, this juicy roast pork is ideal for keeping warm on a chillier day.

For the apples:
• 1 quantity baked apples, stuffing mixed, but apples not yet stuffed or cooked
• 60g black pudding

For the roast pork:
• 1kg boned and rolled shoulder of pork
• 50ml brandy or 50ml white wine

1 Preheat the oven to 200°C. Mash the black pudding into the apple stuffing mixture, then stuff the apples, as for the baked apples recipe. Set aside.
2 Season the pork with salt and pepper and put in a roasting tray in the oven. After 20 minutes, reduce the oven temperature to 170°C. Leave for one and a half hours. Remove from the oven and baste, spooning the juices over the meat.
3 Add the stuffed apples to the tray and return to the oven for 25–30 minutes; they should be soft and coloured.
4 Place the apples and pork on a warmed serving plate. Skim any excess fat from the roasting tray with a spoon, then put it over a medium heat. Add the brandy or wine and bring to the boil. (The brandy might catch fire for a second, so stand back.)
5 Scrape the base of the roasting tray, stirring back in all the sticky juices from the apples and pork.
6 Pour the rich juices over the meat and apples and serve with roast potatoes and a green salad.

Recipe courtesy of Tom Hunt. See here for more.

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