Main Course
Slow Roast Shoulder of Pork with Apple Gravy
Servings1
Cost per serving£1.54
Cost breakdown
| Cost per serving:* | £1.54 |
| Sell Price | £7.95 |
| % Profit | 77% |
| Cash Profit | £5.09 |
| Ingredients makes 1 portion | |
Ingredients
BGS Pork Carvery Shoulder 1xAV 3kg
M272297 150gRoasting Potatoes 2kg
M248162 4 potatoesFF Broccoli 350g
M191589 1/4 headRed Cabbage sgl
M150157 50gCL Redcurrant Jelly 3kg
M039888 1 tbspCL Red Wine Vinegar 2ltr
M097302 1 tbspCL Bramley Apple Sauce 2.15ltr
M129864 2 tbspCL Sage and Onion Stuffing 2kg
M194109 2 ballsCL Gravy Mix Meat Dishes GF 2kg
M250042 100ml
Method
- 1
Score the pork fat into 1 cm cubes & thoroughly rub with salt
- 2
Seal the pork on all sides, especially the fat side
- 3
Put in a roasting tray & roast at 170C for 4 hours.
- 4
If the crackling hasn't formed properly, roast for as further 30 mins at 200C. Leave to rest at least 1 hour
- 5
Slice the red cabbage & stew down with the redcurrant jelly & vinegar
- 6
Roast the potatoes as per the on pack instructions
- 7
Trim the broccoli & cook in boiling salted water for approx 5 mins
- 8
Make up the gravy per the on pack instructions & add a spoonful of apple sauce
- 9
Make up the stuffing as per the on pack instructions
- 10
Serve the pork sliced with all the trimmings & with a pot of apple sauce
*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.
