Tulloch Table Series 2026 #6

  • Date Posted: 8 July 2026

Roast Pork with Apple, Crispy Crackling & Vegetables

Every month, we put a recipe to the test in true Tulloch style - simple, seasonal, and made for sharing.

This month, our Assistant Cellar Door Manager, Bec, has put together a classic roast pork with crispy crackling, roasted apples and winter vegetables. It's a timeless combination that celebrates the cooler months, where sweet roasted apples and caramelised vegetables perfectly balance the rich, crispy pork.

The verdict?

"You can't beat a proper roast in winter. The crackling is the star, the roasted apples add just the right amount of sweetness, and paired with a glass of our E.M. Chardonnay it's the perfect excuse to gather everyone around the table for a long lunch or Sunday dinner."

Ingredients

2.5–3kg pork shoulder, skin on

2 tbsp olive oil

2 tsp sea salt

1 tsp cracked black pepper

3 sprigs fresh rosemary

6 garlic cloves, lightly crushed

800g baby potatoes

2 brown onions, halved

2 apples, halved

300g Brussels sprouts

2 tbsp olive oil

Salt & pepper

To Serve

Pickled red cabbage

Pan juices or apple gravy

Method

Remove the pork from the fridge 30–45 minutes before cooking. Pat the skin dry, rub with olive oil, sea salt and cracked pepper.

Place the pork on a bed of garlic and rosemary. Roast at 230°C for 30 minutes to develop the crackling, then reduce to 160°C and cook for 2–2½ hours until tender.

Toss the potatoes, onions and apples with olive oil, salt and pepper. Add to the roasting tray for the final hour, then add the Brussels sprouts for the last 30 minutes.

Rest the pork for 20 minutes before carving. If needed, return the crackling to a hot oven for a few extra minutes to crisp.

Arrange the pork and roasted vegetables on a serving platter, spoon over the pan juices and garnish with fresh rosemary.

Pairing suggestions

Roast pork is one of those dishes that welcomes a range of wine styles. Crispy crackling, sweet roasted apples and caramelised vegetables create a balance of richness and freshness, making it the perfect match for both elegant whites and lighter-bodied reds.

Our standout pairing is the Limited Release E.M. Chardonnay. Bright citrus and stone fruit, subtle oak and a creamy texture complement the pork beautifully, while fresh acidity cuts through the richness of the crackling for a beautifully balanced finish.

For something a little richer, our Cellar Door Release Barbera is a great match. Its juicy cherry and plum flavours, with subtle herbs and spice, work perfectly with the roast pork, crackling and roasted vegetables.

For something a little different, our Cellar Door Release Sangiovese brings bright cherry and plum fruit layered with spice, thyme and savoury tobacco notes. Its vibrant acidity pairs beautifully with the caramelised vegetables and roasted apples, creating a fresh, food-friendly finish.

Cook, snap & share this recipe! Don’t forget to tag us @tullochwines

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