APPLE-INFIERNO SLOW-ROASTED PORK

Our first batch of Apple Infierno Salsa here at Chimichecas was born of a happy experiment. A close friend had an apple tree in their garden overburdened with juicy apples, another had had a bumper yield from their chilli crops. Hearing these two bit of news on the same day; we had a lightbulb moment. The resultant creation was, in our humble opinion, a masterpiece and the exact recipe of blended chilli and apple varieties is now safely locked away. One secret that is out into the world however, is just how well it goes with pork! Here's a simple recipe to create chef-quality roasted pork, without any of the fuss.

Ingredients

Serves 4

  • 1.5–2 kg pork shoulder (bone-in recommended)
  • A jar of Chimichecas Apple Infierno Salsa
  • 150 ml apple cider

Method:

  1. Preheat your oven to 140°C (275°F).
  2. Empty your jar of Apple Infierno Salsa over the pork shoulder and rub it in - making sure the salsa penetrates the meat.
  3. Place the pork in a roasting tray with the apple cider.
  4. Cover with foil and slow roast for 4–5 hours, basting occasionally, until the pork is tender and falling apart.
  5. Remove the foil and roast for a further 20–30 minutes to develop a caramelised crust.
  6. Let the pork rest for 10 minutes before carving.

Chef’s Notes

  • Serve alongside roasted vegetables, creamy mashed potatoes, or a crisp green salad for a truly indulgent meal.