Slow Roast Pork And Apple Sauce Baps

For the low and slow roast pork

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

For the apple sauce

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

To serve

St Pierre Brioche Burger Buns
Watercress

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 200°C fan/180°C/Gas Mark 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 160°C /140°C fan / Gas Mark 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

Bon appétit!