Rub olive oil into skin and generously rub salt onto skin.
In an ovenproof dish or tray, heat over a medium flame; add butter, garlic, onion, thyme, and bay leaf, sweat for 2 - 3 min. Add apple, celery, carrot, cabbage, fennel seeds, cloves and cinnamon and sweat for 3 - 4 min. Add the liquid (apple cider vinegar, white wine, chicken stock) 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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|Serving Size: 1 Serving (684g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 216 (64%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 61mg||19 %|
|Sodium 528.4mg||18 %|
|Potassium 572.7mg||15 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 16g|
|Protein 8g||11 %|
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Calories per serving: 338
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