Pot roast pork
Pot roast pork
Ingredients
For the pork
- 1.2kg pork shoulder
- 1 tbsp olive oil
- 2 red onions, roughly chopped
- 4 carrots, roughly chopped
- 2 sticks of celery, roughly chopped
- 3 garlic cloves, crushed
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 500ml chicken stock
- 250ml dry cider
- 1 tbsp red wine vinegar
To serve
- Mash or roast potatoes, for serving
- Seasonal greens, for serving
Instructions
- 1
Heat the olive oil in a large, heavy-based pot over a medium-high heat. Season the pork shoulder generously with salt and pepper, then brown on all sides until golden.
- 2
Remove the pork from the pot and set aside. Add the red onions, carrots and celery to the pot and cook for 5-7 minutes, or until softened.
7 min - 3
Add the garlic, rosemary and thyme to the pot and cook for 1 minute more.
1 min - 4
Pour in the chicken stock, cider and red wine vinegar, then bring to a boil. Return the pork to the pot, ensuring it's mostly submerged in the liquid.
- 5
Cover the pot and transfer to a preheated oven at 160°C/gas mark 3. Cook for 3-4 hours, or until the pork is meltingly tender.
210 min - 6
Remove the pork from the pot and shred with two forks. Return the shredded pork to the pot and stir to coat in the sauce.
- 7
Serve with mash or roast potatoes and seasonal greens.
Nutrition
Per serving (based on 6 servings)
