3.5kg boned pork shoulder
3 tbsp salt
1 lemon, juice only
3 Bramley apples, peeled, cored and chopped into large chunks
50 g butter
2-4 tbsp caster sugar, to taste
For the mash:
2 kg potatoes, peeled and cut into chunks
150 g butter
150 ml milk
For the cabbage:
1 small to medium cabbage, shredded
50 g butter
Preheat the oven to 150 C/gas 2. Score the skin of the pork into strips using a sharp knife. Squeeze the lemon juice over the skin, then rub with salt.
Place the pork, apples, butter and sugar in the base of a deep-sided roasting tray with 600 ml water. Cover with foil and roast in the oven for three hours.
Remove the foil, increase the oven temperature to 200 C/Gas 6 and cook for another 1½ hours, or until very tender and the skin in very crisp.
For the mash, boil your potatoes until tender then drain well and return to the pan then mash well (use a ricer if you have one), you don’t want lumpy mash. In another pan heat the milk and butter until melted then add to the mash and beat together well over a low heat until soft and creamy. Season to taste.
Heat a heavy based frying pan with 50 g of butter and then add your shredded cabbage along with about 75 ml of water. Cook until the cabbage is just tender, keep stirring. Season to taste.
Serve slices of the pork with your mash and cabbage and dollops of the apples which should have turned into a lovely sauce in the bottom of the roasting tin and don’t forget the crackling.