Slow-cooked Pork Shoulder with Apple Cider

This is a great winter dish - so quick to prep ahead of time and you can let the oven do all the work! It’s great over a good mash or creamy polenta.

Prep:
10 mins
Cook:
3-4 hours
Serves:
6-8

Ingredients

1.5-1.8kg Freedom Farms Pork shoulder bone-in

2 Tbsp olive oil

1 onion, roughly chopped

1 carrot, chopped 1 leek, chopped

1 stick celery, chopped

1 bulb garlic, chopped

1 Granny Smith apple, peeled, cored and chopped

500ml Foundation Foods chicken stock

500ml bottle of Hallertau Apple Cider

1 Tbsp fresh thyme

1 bay leaf

Salt and pepper to season

Method

Heat oven to 165°C. Simply place all the ingredients in a large casserole dish, and put the lid on

Place in the oven and let it cook for 3-4 hours until the meat is falling off the bone. If it looks like all the liquid is evaporating, add a little water

Just before serving, remove and discard the bay leaf, the pork bone and any excess skin. Gently pull the pork apart into big chunks, folding it into all the juices

Serve with mashed potato or creamy polenta