Preheat the oven to 160°C (140°C fan). Pat the pork shoulder dry with kitchen paper. Rub with olive oil, garlic slices, rosemary, thyme, and a generous seasoning of salt and black pepper.

Heat a large ovenproof pan over medium-high heat. Brown the pork on all sides for 4-5 minutes until it develops a golden crust. This locks in flavour and juices.

Transfer the pan to the oven and roast uncovered for 1 hour 30 minutes to 2 hours, turning occasionally. The pork is done when it is tender and pulls apart easily but still holds its shape.

While the pork roasts, melt butter in a small pan over medium heat. Add the apple slices and sauté for 2-3 minutes until slightly softened. Stir in wholegrain mustard, then add the cider. Simmer the cider until it thickens and the volume reduces by half, then stir in the cream and simmer gently for 3-5 minutes until thickened. Season to taste.

Remove the pork from the oven and let it rest for 10 minutes under foil, keeping the meat moist and tender.

Slice or pull apart the pork and serve with the apple, mustard & cider cream sauce. Pair with creamy mashed potatoes and seasonal green vegetables. Spoon any pan juices over the meat for extra flavour.

For the pork:

• 800g–1kg pork shoulder, trimmed of excess fat
• 2 tbsp olive oil
• 2 garlic cloves, sliced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

For the apple, mustard & cider cream sauce:

• 1 tbsp unsalted butter
• 1 large apple – peeled, cored, and sliced
• 1 tbsp wholegrain mustard
• 150ml dry cider
• 150ml double cream
• Salt and freshly ground black pepper

To serve:

• Creamy mashed potatoes or buttered new potatoes
• Seasonal green vegetables (e.g broccoli, green beans, cabbage)

• A well-marbled pork shoulder becomes tender and juicy with slow roasting.
• Sear before roasting to lock in flavour and develop a golden crust.
• Low and slow is key – don’t rush it, or the meat will be tough.
• Use a roasting tray that can catch pan juices for added flavour in the sauce.