Cooking pork shoulder low and slow makes it incredibly tender and juicy. Cider adds a touch of tart sweetness that cuts through the richness of the meat. This casserole already contains potatoes, but you could serve some crusty bread alongside, for mopping up the juices.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
6 hrs 20 mins
Total Time:
6 hrs 35 mins
Cal/Serv:
522
Ingredients
1
kg skinless boneless pork shoulder, cut into bite-size pieces
50g
plain flour
1Tbsp.
olive oil
75g
pancetta, diced
500ml
cider
800g
potatoes, peeled and cut into large chunks
1
leek, finely sliced
150ml
chicken stock
2Tbsp.
wholegrain mustard
100ml
crème fraiche
Small handful parsley, leaves picked and roughly chopped
Directions
Step 1In a medium bowl, toss the pork shoulder with the flour and plenty of seasoning. Heat oil in large frying pan over medium-high heat. Brown the pork in the frying pan, in batches if needed, removing to the bowl of a slow cooker when done. Scrape any flour paste stuck to the pan into the slow cooker.
Step 2Add the pancetta to the empty frying pan and fry until golden, around 3min. Add the cider and bring to a simmer. Simmer for 5min until reduced by 2/3. Add the pancetta and cider mixture to the bowl of the slow cooker, along with the potatoes, leek, chicken stock, mustard and some seasoning. Stir until combined.
Step 3Cover and cook on low for 6hr, until the pork is tender and the potatoes are cooked through.
Step 4Once cooked, stir through the crème fraiche, recover the lid and heat until hot through. Stir in the parsley, check seasoning, and serve with crusty bread if you like.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
