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Slow Braised Pork Shoulder with Cider & Parsnips |
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| Serves 5 |
Prep 20 mins |
Cooking 2h 30 mins |
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Ingredients |
2 tbsp olive oil
1kg pork shoulder, diced
2 onions, sliced
2 celery sticks, roughly chopped
3 parsnips, cut into chunks
2 bay leaves
1 tbsp plain flour
330ml bottle cider
850ml chicken stock
handful parsley, chopped mashed potato & greens, to serve
(optional)
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Heat oven to 180C/160C fan/gas
4. Heat the oil in a large lidded flameproof casserole and
brown the meat in batches, then set aside. Fry the onions,
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.
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Add the cider and stock so
that the meat and vegetables are covered. Season and bring
to a simmer, then cover and put in the oven for 2 hrs.
Serve sprinkled with parsley, with mashed potato and
greens, if you like.
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DAILY
DINNERS 
