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.
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.
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