Slow roasting the pork. Place pork in an oven dish add olive oil and rub all over the pork.

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Sprinkle over the sage and pour over the cider and put the carrots and onion wedges around the sides of the pork.

Pork joint in cider. Put the pork in a large roasting dish. Sprinkle the roast with the garlic salt pepper allspice chili powder and marjoram or thyme. Slow Roasted Cider Pork ready for its low and slow roasting.

Put the pork in the oven and cook on high for 30 minutes to brown the top. Pour over the cider and chicken stock and then scatter on the rest of the sage the rosemary and bay leaves along with a sprinkling of salt and ground black pepper. STEP 2 After 4 hours remove the foil turn the oven back up again to 220C 200C fan gas 7 and roast for another 30.

Score the skin of the pork and rub with olive oil and sea salt. Preheat the oven to 220 o C425 o FGas Mark 7. Crimp the foil tightly around the edge of the tin so that it seals in the pork and cider.

Cook uncovered at 190C375F for 30 minutes Remove from oven reduce the oven. Remove the lid and cook for a further 40 minutes simmering and stirring occasionally until the sauce has thickened and the pork is tender. Stir in the tomato purée and paprika then return the cooked vegetables to the pan along with the stock and cider.

Arrange carrots around the roast. Peel the onions and cut into quarters. Season with some black pepper.

Bring to the boil cover and simmer gently for 1 hour stirring every 10 minutes. STEP 3 Take the pork out of the oven. Season with salt pepper.

Leave the netting on pork roast and place it atop the onion slices in the slow cooker. Wash and trim the carrots. Slice the carrots into 1-inch pieces.

Method STEP 1 Heat the oven to 220C 200C fan gas 7. Cover the pork with aluminium foil making sure that it does not touch the actual joint.

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