2-2.5kg pork shoulder joint
50g butter, softened
3 tbsp demerara sugar
3 tbsp wholegrain mustard
For the apples and peppers:
3 onions, thinly sliced
2 small eating apples, quartered, cored and thinly sliced
7-8 red, yellow and orange peppers, deseeded and cut into quarters
Few bay leaves
3 tbsp cider vinegar
3 tbsp olive oil
2 tbsp wholegrain mustard
2 tbsp demerara sugar
Heat oven to 160C/140C fan/gas 3. Sit the pork on a sheet of foil in a roasting tin. Mix the butter, sugar and mustard with 2 tsp salt, and rub all over the joint. Scrunch up the foil around the joint to seal tightly in a parcel.
Mix the onions and apples in a large, shallow roasting tin. Scatter the peppers over the top and poke in some bay leaves. Mix the vinegar, oil, mustard and sugar with 100ml water and drizzle over everything. Roast the pork for 3 1/2 hours, while you cook the peppers on the shelf below for the first 2 hours. After that time, remove the peppers and apples from the oven and set aside.
After 3 hours, remove the foil from the pork and increase the oven to 200C/180C fan/gas 6. Roast for a further 35-40 minutes until the skin is brown and crispy. Remove from the oven, cover and rest for 20 minutes, while you return the peppers to the oven to warm through.
Serve the pork thickly sliced alongside the apples and peppers, with any tin juices poured over.
Source: BBC Good Food Magazine, August 2010 edition