• 1.5kg pork boneless pork shoulder
  • 6-8 onions, peeled and quartered
  • 3 bay leaves
  • 2 cloves of garlic
  • 500 ml of cider
  • Dollop of creme fraiche
  • 2 tbsp Grainy mustard
  • Fresh ground pepper
  • 1tbsp of olive oil


  • STEP 1
    Coat the casserole dish with olive oil. Put onions, crushed garlic and bay leaves in casserole dish.
  • STEP 2
    Very generously coat all sides of pork shoulder with fresh ground pepper. Place the pork on top of onions and pour over cider. Cover. Place in oven turn to 150 degrees.
  • STEP 3
    Cook for 3-3.5 hours turning a couple of times.
  • STEP 4
    Once finished. Take out pork, set aside covered with foil. Add creme fraiche and mustard to make sauce.
  • STEP 5
    Slice pork too with onion and cider sauce. Serve.

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