Roast Pork Shoulder With Roasted Apples & Maple Gravy

Preheat oven to 240°C/220°C fan-forced. Place pork in a large roasting pan and pat dry with paper towel. Drizzle with oil and sprinkle with salt, then rub salt into skin. Roast for 1 hour or until skin is golden and crisp.

Meanwhile, coarsely chop half the sage. Combine vinegar, maple syrup, stock cube and 1 cup boiling water in a small jug. Add chopped sage and stir to combine.

Remove pork from oven. Using a large spoon, carefully skim off fat from pan juices and discard. Arrange apple and onion, cut-sides down, in pan around pork. Pour over vinegar mixture.

Reduce oven to 200°C/180°C fan-forced and roast for a further 1 hour 10 minutes or until pork is cooked through, and apple and onion have softened. Transfer pork, apple and onion to a serving tray. Loosely cover with foil and rest for 20 minutes.

Meanwhile, carefully pour pan juices into a small saucepan and bring to a simmer over medium heat. Combine cornflour and 2 tbs water in a small bowl. Slowly add cornflour mixture into pan, whisking constantly until mixture is smooth and starts to bubble. Simmer for 1 minute or until thickened slightly. Transfer mixture to a jug. Sprinkle pork with remaining sage and serve with gravy.