Tasty roast pork shoulder cooked with Sage and apple wedges, ideal for Sunday lunch for the family.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Rub the pork rind with Salt and drizzle with the olive oil. Cook in a roasting tin for 30 minutes.
Remove the roasting tin from the oven. Toss the apples with the Sage and place under the pork with the Bay Leaves. Pour in the stock. Reduce the oven temperature to 180°C, 350°F, Gas Mark 4 and cook for a further 1 hour 40 minutes.
Remove the joint from the oven and pierce the meat with a skewer, if the juices run clear, the pork is cooked through. Allow the meat to stand for 15 minutes, covered with foil, before carving. Serve with the apples and pork juices. Delicious with roast potatoes and green vegetables.