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Slow-braised Pork Shoulder with Cider & Parsnips

Slow-braised Pork Shoulder with Cider & Parsnips

Pork shoulder is an ideal cut for one-pot dishes This dish is packed with autumnal flavours and perfect served with a side of creamy home made mash

You will need

  • 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 Chicken stock
  • Handful parsley, chopped
  • Mashed potato and greens to serve (optional)

Method

Heat oven to 180C/160C fan/Gas4

Heat the oil in a large lidded flameproof casserole dish and brown teh meat in batches, then set aside

Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown

Sprinkle in teh 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 hours

Serve sprinkled with parsley, mash potato and greens.

Find this recipe and more on the BBC Good Food website