Recipe: OSB Pork Shoulder in Cider

● 1.5-2.0 Kg rolled Pork

Shoulder ● 1 bulb garlic ● 2-3 apples ● 500ml bottle of apple cider ● 2-3 sprigs rosemary ● 3 carrots ● ½ onion ● 250ml chicken stock ● Salt & pepper

OSB Pork Shoulder in Cider

By Andrew O’Shea

A great sunday roast for the colder winter evenings

1. Rub the boneless rolled pork shoulder in ground rock or sea salt with cracked black pepper and cover evenly. 2. In a large roasting pan lay the whole carrots,onion, garlic bulb cut in half, sprigs of rosemary 3. Place the pork on top of the carrots, then poor the cider and stock around the pork, and place on a medium low hob and bring the liquid to a boil. 4. Once boiled, cover in foil, and put in an oven at 180oc/gas mark 5, for 45 mins. 5. After 45, mins remove foil, a return to over at a reduce temperature of 160oc, gas mark 4 for around 2 hours, basting with the cider and stock regularly, 6. After 1hr 30 check in the internal temperature and make sure it reaches at least 75oc. If it's not yet to temperature return to oven and check every 15-20 mins until it is. 7. Once cooked, remove from oven, cover the pork and let it rest for 10-15 mins before serving. 8. Use the pan juice to make some gravy and serve the sliced pork shoulder with roast potatoes and selection of seasonal veg