- Cook Time: 20 mins
- Serving: 5 Persons
Nutrition facts (per portion)
- Calories: 534
- Carbohydrate Content: 19g
- Fat Content: 29g
- Fiber Content: 8g
- Protein Content: 46g
- Saturated Fat Content: 9g
- Sodium Content: 0.8g
- Sugar Content: 10g
Slow-braised pork shoulder with cider & parsnips Recipe
Slow-braised pork shoulder with cider & parsnips is a One-pot recipe for 5 people, takes only 30 mins; recipe has olive oil, pork shoulder and onion.
Ingredients
- Olive Oil - 2 tbsp olive oil
- Onion - 2 onions, sliced
- Parsley - handful parsley, chopped
- Bay Leaf - 2 bay leaves
- Chicken Stock - 850ml chicken stock
- Celery - 2 celery sticks, roughly chopped
- Plain Flour - 1 tbsp plain flour
- Pork Shoulder - 1kg/2lb 4oz pork shoulder, diced
- Parsnip - 3 parsnips, cut into chunks
- Cider - 330ml bottle cider
- Greens - mashed potato and greens, to serve (optional)
Instructions
- 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.
- 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.
