Easter Slow Roast Pork with Tracklements Apple and Sage Jelly Jus

Roast Pork centrepiece on chopping board


  • 2kg (4lb 8oz) good quality pork shoulder, bone in, skin on
  • Sea salt and black pepper
  • 125g (½ jar) Tracklements Apple & Sage Jelly
Recipe and image courtesy of Tracklements

This Easter roast pork recipe will make a sensational centrepiece for your Easter dinner. The oven does the heavy lifting with a long, slow cook, while you sip a chardonnay…

Serves: 6
Cooking time: 6hr 10min

  1. Pre-heat the oven to 220°C,425°F,Gas Mark 7.
  2. Score the pork skin with a sharp knife — about 1cm (½in) apart — through the skin and fat, but try not to go through to the meat.
  3. Rub sea salt into the scores. Season the underside of the joint with salt and pepper and place skin side up into a roasting dish. Roast, uncovered, in the pre-heated oven for 40min (you’re waiting for the skin to puff up and start to crackle).
  4. Turn the oven down to 150°C, 300°F,Gas Mark 2.
  5. Cover the joint with two layers of tinfoil so no moisture can escape and cook at the bottom of the oven for around 4½hr.
  6. Remove the tinfoil, baste the pork with the juices and cook, uncovered, for a further hour or until the crackling is crispy.
  7. Remove from the oven and let it rest. Transfer the juices to a pan, wait for them to separate and pour off the fat.
  8. Stir in the Apple & Sage Jelly, heat gently until the jelly has melted and serve with your favourite accompaniments, such as roast potatoes, carrots, broccoli and cauliflower cheese (with a touch of Tracklements Sweet Mustard Ketchup — you’ll thank us for this tip later!)

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