Kidspot Kitchen

Kidspot Kitchen

French rustic pork roast recipe

This pork roast has lovely crackling that is a treat to have with the roast. Cooking whole apples to eat with the roast is a change from apple sauce. Find more on Kidspot New Zealand's recipe finder



  • 1 pork shoulder , weighing approx. 1.2 kg after de-boning and de-rinding
  • 1.2m kitchen string
  • 2 tbsp celery salt
  • 2 tbsp olive oil
  • 1 brown onion, diced
  • 1 cup chicken stock
  • 1 tbsp honey
  • 1 cup dry white wine
  • 1 bunch baby carrots, topped and tailed
  • 1 small fennel bulb, diced
  • 4 Red Delicious apples


Preheat oven to 190°C.

Roll and firmly tie up the pork shoulder at 5cm intervals into a tight and even flank.

Rub celery salt into the meat.

Place a roasting tray on the stove and heat oil at a moderate heat. Place the pork into the pan and brown all over.

Whilst the pork is browning, mix the stock, honey and wine in a jug. Set aside.

Remove pork from tray when browned and set aside on plate.

Add onions to tray and soften on medium heat - add stock, wine and honey mix and simmer for about 2 minutes.

Add carrots and pork back into the pan then seal securely with aluminium foil. Place in the oven and cook for 1 hour and 15 mins.

Remove from oven and add carrots, diced fennel and the whole apples. Baste in liquid from tray.

Place back in the oven a further 45 mins, then remove and take pork out to rest for 10 minutes.

Slice into 2cm slices, cut apples in half and place on top of the sliced pork. Drizzle with remainder of the juices in the pan.


  • Look at my crackling! I'm very proud and it was delicious. I just put the pork rind on a separate baking tray and cooked it at the same time. Why waste all that delicious pork fat?!
  • Cooking whole apples makes a lovely change from the traditional apple sauce and they look nice too.
  • Pork is usually my least favourite of the roasts but my husband is a big fan. And now after making this French flavoured roast, I am converted!
  • I bought the wrong pork for this recipe I needed de-boned and de-rinded and I had boned and rind. So I had a go at deboning the roast and I suppose they don't call it 'butchering' for nothing... Luckily rolling the meat hid all my disasters and made it look much more respectable.
  • This recipe takes about 3 hours from beginning to end.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand's best recipe finder.

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