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| pork - shoulder: 3000 g |
| rose-apples: 1 |
| unsalted sticks of butter: 500 g |
| dried thyme (leaves): 5 cups |
| sea salt: 2 tsp |
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Rub some salt into the scored skin and the remainder of the joint with chopped, fresh thyme.
Roast for 30 to 35 minutes/lb (66 to 77 minutes/kg) in a preheated oven at 225°C/450°F/Gas Mark 8.
To test if its cooked pierce the joint with a skewer. Allow to stand for 15 minutes before carving.
Quarter, core and slice the apples. Fry in some unsalted butter until they are soft and golden and serve with the pork.
