Pot Roasted Pork Shoulder with Apple
Pot Roasted Pork with cripsy crackling - Budget Meal"...hmmmn...very easy, delicious, and a real treat! The wine was completely cooked out leaving behind only its essence and no alcoholic flavor :-) The vinegar and spices (cloves, cinnamon, fennel seeds) used in this recipe created an unusual and distinctly delicious dish!" - Trissa
Yield: 4 Servings Ready in 45 minutes
favorite of 82 people 75 people want to try
|1 kgPork Shoulder Boned and Tied; Seasoned with Salt and Oil|
|6 eaApples - Granny Smith; quartered|
|1 eaBay leaf|
|1 mediumOnion; Finely sliced|
|3 tblspoonsThyme; Roughly Chopped|
|1/4 Cabbage; Rough 3cm dice|
|2 mediumCarrot; 2cm Dice|
|1 stickCelery; 2cm Dice|
|1 cupApple Cider Vinegar|
|1 cupWhite Wine|
|2 cupChicken Stock|
|1 tspFennel Seeds|
|1/2 cupParsley; Roughly Chopped|
Pot Roasted Pork Shoulder with Apple Preparation
Rub olive oil into skin and generously rub salt onto skin.
In an ovenproof dish or tray, heat over a medium flame; add butter and garlic onion and thyme, and bay, sweat for 2 - 3 min. Add onion, celery and carrot, clove and cinnamon and sweat for 3 - 4 min. Add the liquid, and the pork shoulder skin side up. Cover with a lid or foil and place in an oven at 150?c for 1? hours. When the pork is cooked, the meat will come away easily with a fork.
Turn the heat up to 200?c and crisp the skin 20 - 30 min. Add a little water if the liquid evaporates. Rest for 20 min before removing from pot, carving and serving. Add the chopped parsley to the juices and vegetables and spoon over the cooked meat. Serve with buttered new potatoes and crusty bread.
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