I saw this prepared yesterday on Saturday Kitchen cooked by James Martin. I have to say I have cooked a number of recipes by him - mostly seen on this programme and they are pretty much faultless. I bought a smaller joint of pork as I only cooked it for 4 people and only had to adjust the cooking time a little.
2-3kg piece shoulder of pork
3 bramley apples
2 tbpns sugar
salt to taste
1 Sweetheart ( or savoy) cabbage
Preheat oven to 150c/300f.Gas mark 2
Score skin on pork with a sharp stanley knife and sprinkle with salt
Place pork in a nice deepish roasting tin and pour in ( not on top of pork ) 600mls water.
Cover tin with foil and pop in oven for about two and a half hours. Leave well alone.
After two and a half hours, take pork out of oven and turn oven up to 200c 400f/ Gas mark 6.
Remove foil and place pork back in oven for a further hour and a half. Leave alone.
In the mean time core, skin and chop apples and place in a small saucepan with cider and butter and bubble away for about 3-5 minutes. When apple is nice and soft add sugar and salt to season and take off heat.
Slice cabbage thinly and, about ten minutes from serving, melt butter in a frying pan and add cabbage. Stir to cover with butter and add water. Just stir about for about 6ish minutes until cabbage is just tender.
The pork just falls apart so don't try and be too precious with it. Simply carve into generous chunks and serve with apple sauce and cabbage ( and fluffy mash) .
I had to resist the temptation to peek, baste, generally mess with this but boy is it worth it. The pork is so very tender. Another great recipe tried from this programme.