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Slow Cooked Pork Shoulder in Cider

What could be better on a Sunday afternoon than a hearty roast? A hearty roast complete with a tender pork shoulder cooked in Thatchers Gold cider!

This recipe uses:

Thatchers Gold


1 pork shoulder boned & rolled
2 large onions
1 bulb fennel
3 carrots
4 cloves garlic
4 bay leaves
1 litre thatchers gold

  1. Roughly chop the onions, fennel & carrots
  2. Place in slow cooker with garlic and bay
  3. Place pork shoulder on top of veg
  4. Pour in cider – top up with a little water if needed (pork should be 2/3s submerged in liquid)
  5. Set slow cooker on high and cook with lid on for 6 – 8 hours
  6. When pork is tender remove from liquid
  7. Strain the liquid & keep the vegetables
  8. Reduce the liquid over a high heat by 1/3
  9. Slice the pork and serve with the vegetables and some new( or roast) potatoes
  10. Pour the reduced sauce over the pork
  11. ( you could also pull the pork apart with 2 forks and mix the reduced liquid through then serve in a bap with apple sauce)

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Thatchers Cider Company Ltd, Myrtle Farm, Sandford, Somerset, BS25 5RA