Last night I did a roast pork shoulder and it was tasty enough but I still have a lot to improve on especially in the potatoes and crackling department :).
A quick google on what to serve with roast pork showed me a novel way of making apple sauce. Each person gets their very own roasted apple. See http://www.taste.com.au/.
I didn’t use their roasting method but I added a couple of small red apples, lightly coated in olive oil and sprinkled with pepper and salt, for the last 30 minutes whilst I tried to crisp up the potatoes I was doing with the roast pork.
You know they are done when their skin loses its colour and starts to fall off.
They taste phenomenal and your guests will go home talking about them.
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