In Dinner

Serves 8


2kg deboned pork shoulder

(or you can use pork neck which is a fabulous similar cut and often cheaper)

10 shallots, peeled and sliced in half

1 whole head of garlic, sliced in half

5 bay leaves

Handful fresh thyme sprigs

250ml chicken stock

360g Staffords Apple Sauce

340ml apple cider of choice


Fennel and apple slaw:

2 large green apples, sliced

½ head green cabbage, sliced thinly

2 heads baby fennel, thinly sliced

Apple cider vinegar, to taste

Mashed potatoes, to serve

Salt and pepper, to taste

Olive oil, for cooking



Preheat oven to 160˚C.

Pat the pork dry with paper towel.

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 brown.

Remove the meat and set aside on a tray.

Add the shallots, garlic, bay leaves, thyme and rosemary.

Pour in the chicken stock and make sure to scrape up any golden bits of pork stuck to the bottom of the pan.

Add the Staffords Apple Sauce and apple cider. Stir to combine.

Return the pork to the pot and cover with the lid.

Roast for ± 3 and a half hours, basting with the braising liquid every hour.

Combine all the slaw ingredients together just before serving.

Season with salt, olive oil and apple cider vinegar.

Shred the pork meat with two forks.

Spoon plenty of delicious saucy apple cooking liquid and melt in your mouth shallots onto a bed of mashed potatoes. Top with shredded pork and serve with some slaw on the side. Enjoy!



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