Slow Braised Pork Shoulder with Parsnips and Cider
8 Dec 2013
It's that time of year to enjoy the slow cooked flavour of local Pork with seasonal vegetables.
Prep: 20 mins Cook: 2 hrs, 30 mins Serves 5
2 tbsp olive oil
1kg/2lb 4oz pork shoulder, diced
2 onions, sliced
2 celery sticks, chopped
1 apple chopped
3 parsnips, cut into chunks
2 bay leaves
1 tbsp plain flour
330ml bottle cider
850ml chicken stock
1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole and brown the meat in batches, then set aside. Fry the onions, apple, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
2. Add the cider and stock to cover the vegetables. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serving Suggestion: Serve with creamy mashed potato and green beans.
Recipe adaptetd from Good Food magazine, October 2012