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5 from 7 votes

Tuscan Roast Pork

Pork joint encrusted with Italian herbs and roasted with potatoes and apples.
Course Main Course
Cuisine Italian
Keyword pork, Tuscan
Prep Time 10 minutes
Cook Time 2 hours
Resting time 20 minutes
Total Time 2 hours 30 minutes
Servings 4
Calories 606kcal


  • 2 tbsp olive oil
  • 1 tsp dried oregano or 1 tbsp chopped fresh
  • 1 tsp chilli flakes
  • 1 tsp ground black pepper
  • 1 tbsp sea salt flaked
  • 2 tbsp fennel seeds
  • 1.3 kg pork shoulder skin removed
  • 800 g medium potatoes roughly 4 cut in 1 inch chunks
  • 230 g shallots cut in halves or wedges
  • 320 g apples approx 2, cored and wedged


  • Remove the skin from the pork and score the fat.
  • Mix all the oil and spices together and cover the pork.
  • Cover loosely with foil and roast at 190 C for 1 hour.
  • Remove the foil, add the potatoes, shallots and apples and cook for another hour.
  • Let it rest for 15-30 minutes before carving.


For the crackling:
Score the skin all over in 1 cm lines or in a diamond effect. Start to cut away the skin at a corner to make it easier, then gradually slice through the fat.
It's up to you how much fat you leave on but if you are using a leg joint it will help to keep it moist.
Put the cut skin on a baking tray and sprinkle liberally with table salt to help the skin open up.
After 20 minutes wash off the salt and use a tbsp of oil to cover the skin. Sprinkle with flaked sea salt and roast at the same time as the pork.


Calories: 606kcal | Carbohydrates: 58g | Protein: 45g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1926mg | Potassium: 1855mg | Fiber: 10g | Sugar: 14g | Vitamin A: 191IU | Vitamin C: 50mg | Calcium: 120mg | Iron: 6mg