Slow-braised pork shoulder with cider & parsnips


2 tbsp olive oil

1kg/2lb 4oz pork shoulder, diced

2 onions, sliced

2 celery sticks, roughly chopped

3 parsnips, cut into chunks

2 bay leaves

1 tbsp plain flour

330ml bottle cider

850ml chicken stock

handful parsley, chopped

mashed potato and greens, to serve (optional)


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

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