Ingredients
• 1.8kg boneless pork shoulder, rind on, rolled and tied
• Sea-salt flakes and freshly ground black pepper, to season
• 4 Tbsp extra virgin olive oil
• 6 spring onion bulbs, trimmed, halved lengthways
• 1 bunch Dutch carrots, peeled
• 2 cloves garlic, smashed
• 1 bay leaf
• 600ml alcoholic apple cider
• 250ml chicken stock
• 4 sage leaves
• 400g desiree potatoes, unpeeled, diced into 2cm pieces
• 2 red apples, cored and cut into wedges
• Steamed green beans, to serve
Method
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Season pork with salt and pepper. Heat ½ of the oil in a large heavy-based saucepan over a medium heat and cook pork, turning occasionally, for 8 minutes or until browned all over. Transfer to a plate.
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Heat remaining oil in same pan. Add onion, carrot, garlic and bay leaf and cook, stirring, for 5 minutes or until lightly browned.
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Add cider and stock to pan. Scatter in sage, potato and apple and bring
to the boil. Reduce heat to low. Sit pork on top and cook, covered, for 3 hours, stirring occasionally. -
Serve sliced pork with vegetables and steamed green beans on the side.