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Slow-braised pork shoulder with cider & parsnips

Slow-braised pork shoulder with cider & parsnips

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Rating: 5 out of 5.62 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 5

Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal534
fat29g
saturates9g
carbs19g
sugars10g
fibre8g
protein46g
low insalt0.8g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, October 2012

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Rating: 5 out of 5.62 ratings
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