Ingredients
- 2 kgdeboned pork shoulder (or pork neck)
- 10shallots, peeled and halved
- 1 whole headgarlic, halved
- 5bay leaves
- Handfulfresh thyme sprigs
- 250 mlchicken stock
- 360 gStaffords Apple Sauce
- 340 mlapple cider of choice
- To tastesalt and pepper
- For cookingolive oil
- 2 largegreen apples, sliced (for the slaw)
- 1/2 headgreen cabbage, thinly sliced (for the slaw)
- 2 headsbaby fennel, thinly sliced (for the slaw)
- To tasteapple cider vinegar (for the slaw)
- To servemashed potatoes
Made with Staffords
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Method
Preheat the oven to 160°C. Pat the pork dry with paper towel and season well with salt and pepper on all sides.
Heat a drizzle of oil in a large Dutch oven over medium heat. Brown the pork on all sides until golden, then remove and set aside on a tray.
Add the shallots, garlic, bay leaves and thyme to the pot. Pour in the chicken stock, scraping up any golden bits stuck to the bottom.
Add the Staffords Apple Sauce and apple cider and stir to combine. Return the pork to the pot and cover with the lid.
Roast for about 3 1/2 hours, basting with the braising liquid every hour.
Just before serving, combine all the slaw ingredients and season with salt, olive oil and apple cider vinegar.
Shred the pork with two forks. Spoon plenty of the saucy apple cooking liquid and shallots onto a bed of mashed potatoes, top with shredded pork and serve with the slaw on the side.
