Slow Roast Pork And Apple Sauce Baps

Slow Roast Pork And Apple Sauce Baps

A little sweet, a little savoury, a lot of comforting flavour. Slow roasted pork and apple sauce meet in the golden embrace of a brioche burger bun.

Prep: Takes 6 ½ hours cooking plus overnight marinationServes: A small crowd!


For the low and slow roast pork

  • 2-2.5kg pork shoulder joint
  • 1 tbs paprika
  • 2 tsp smoked paprika
  • 1-2 tsp cayenne pepper or chilli powder
  • 1 tbs dried mixed herbs
  • 1 tbs ground cumin
  • 3 tbs demerara sugar
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 4tbs cider vinegar
  • 2 tbs tomato ketchup

For the apple sauce

  • 500g Bramley apples, peeled and roughly chopped (about 2 medium apples)
  • 2 tbs butter
  • 2 tbs sugar

To serve


  1. Marinade the meat the day before you want to cook it to let the flavours infuse overnight. In a bowl mix all the marinade ingredients except the ketchup then rub all over the pork joint. Place in a dish and cover with foil. Pop in the fridge overnight
  2. The next morning, preheat the oven to 180°C fan/200°C/Gas 6. Transfer the meat to a non-stick roasting tin and cook in the oven for half an hour. Take the tin out and reduce the oven temperature to 140°C fan/1600°C/Gas 2-3. Add a cup of water to the bottom of the tray and cover the meat well with foil
  3. Return to the oven and cook for a further 5 ½ hours, basting and turning a couple of times.
  4. While the pork is cooking make the apple sauce. Place the diced apples into a saucepan with the butter and sugar and cover with the lid. Cook over a gentle heat for 8-10 minutes, stirring occasionally, until the apples have softened well, with some broken down but with some chunks remaining. Set aside
  5. Remove the meat from the oven and carefully drain the juices from the tin into a small saucepan. Keep the meat warm. Bring the juices to a simmer for about 5 minutes until slightly reduced then stir through the ketchup and cook for another minute or so to make a gravy. Pour into a small jug or bowl
  6. Carve the meat into rustic chunky slices and pile into the burger buns with some watercress and a dollop of apple sauce, with the jug of gravy on the side for people to add their own
A pack of six St Pierre Brioche Burger Buns

6 Brioche Burger Buns

Pre-sliced, deliciously soft brioche buns, ready to be filled with your favourite burger. With a golden, plump texture to perfectly hold your filling together and a shiny glaze on top, this gently sweet brioche bun tastes great with every type of ingredient.

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