James Martin’s slow roast pork shoulder recipe is a perfect treat for a Sunday lunch. Score the skin pork shoulder roast the pork with a sharp knife into a diamond pattern. Cover with foil and roast in the oven for three hours.
Place the apples, butter and cider into a saucepan, cover with a lid and cook for 4-5 minutes, or until the apple pieces begin to break down. Beat the apple until a purée consistency and season to taste with the sugar and a little salt. For the mash, boil the potatoes in salted water for 15 minutes, or until tender. Drain and place the potatoes back into the saucepan over the heat to remove excess moisture.
Place three-quarters of the butter and milk into a saucepan and heat until the butter is melted. Add to the mash and beat well until soft and creamy. Finally season with salt and freshly ground black pepper. Stir until the cabbage is just tender. Remove from the heat and season to taste with salt and freshly ground black pepper. Using a spoon and fork, tear the meat from the pork shoulder and pile onto a plate.
