Name: Apple cider pork shoulder pot roast
Prep time: 15 min
Cook time: 230 min
Total time: 245 min
Yield: 4-6
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

Apple cider pork shoulder pot roast

The key to this one-pot wonder is the traditional flavour matching of melt-in- the-mouth pork and soft sweet apples.

Serves 4-6

Prep

15M

Cook

3H 50M

Total

4H 5M

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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

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.

Heat remaining oil in same pan. Add onion, carrot, garlic and bay leaf and cook, stirring, for 5 minutes or until lightly browned.

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.

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Ingredients

Method

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