An irresistible winter warmer, which makes the most of seasonal apples and the excellent Iberian pork available on Lanzarote. Here’s our recipe on how to make it.
INGREDIENTS
• 2 medium onions (1 red for added sweetness and 1 white), sliced thickly.
• 800 g boneless pork shoulder joint (espaldilla de cerdo sin hueso)
• 1 sprig rosemary
• 1 tbsp soy sauce
• 750 mls cider
• 1 tsp freshly ground black pepper
• 3 tbsp dark brown sugar (or panela)
• 1 tbsp wholegrain mustard
• 3 apples (e.g. Pink Lady or Fuji) cored and chopped (after chopping sprinkle fresh lemon juice to stop apples going brown)
METHOD
1. Heat the oven to 200°C. Place the chopped onions in a deep roasting tin. Cut the rind from the pork, leaving a thin layer of fat.
2. Rub rosemary and black pepper into the pork.
3. Place the pork on the onions, fat side up. Add 750 mls water and 750 mls cider until it comes halfway up the pork. Put in the oven for 20 minutes,
4. Remove and cover the tin with foil. Reduce heat to 150°C and roast pork for four hours.
5. Turn heat up to 200°C. Place the pork in a baking tray, reserving 500ml of the pan juices and the onions. Mix 1 tbspn sugar with soy sauce and mustard, brush over the pork and return to the oven for 30 minutes.
6. Simmer the apples in a large pan with the remaining maple syrup and 100ml water until very soft (20 minutes)
7. Use two forks to shred the pork, then cover with the reserved pan juices and onions. Serve in warmed rolls with the sauce.
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