Back to Recipe Menu

Pot roasted pork shoulder


  • Preheat oven to 150°-160°C.
  • Heat the oil in a large casserole (or heavy-bottomed pot that can go in the oven) and briefly saute the garlic and parsnips. Then add the cinnamon, cumin and sugar and toss well to toast, before adding the apples, stock, salt and 2 tbsp parsley. Mix well.
  • Nestle pork shoulder in the apple mixture and top with baking paper, tucking in the edges. Cover with a lid and cook in the oven for about 2-2¼ hours until the meat is very tender, adding more stock if needed.
  • When ready, carefully remove the pork and push the sauce through a sieve. Then taste for seasoning.
  • Slice the pork and serve with a sprinkling of parsley on top and the sauce on the side.


  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 4 parsnips, peeled & cut into wedges
  • ½ tspn ground cinnamon
  • ½ tspn ground cumin
  • ½ tspn soft brown sugar
  • 4 Granny Smith apples, peeled, cored & cubed
  • 400 ml salt-reduced chicken stock
  • sea salt flakes
  • 4 tbsp chopped parsley
  • 1.5 kg piece shoulder of pork

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm