Our beautiful autumn recipe for slow braised pork shoulder with cider and parsnips is not to be missed.
- 2 tbsp olive oil
- 1kg/2lb 4oz 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 and greens, to serve (optional)
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole dish 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.
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 mashed potato and greens.