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!
- Ingredients
- Method
- Gallery
- 1 pork shoulder boned & rolled
- 2 large onions
- 1 bulb fennel
- 3 carrots
- 4 cloves garlic
- 4 bay leaves
- 1 litre thatchers gold
- Roughly chop the onions, fennel & carrots
- Place in slow cooker with garlic and bay
- Place pork shoulder on top of veg
- Pour in cider – top up with a little water if needed (pork should be 2/3s submerged in liquid)
- Set slow cooker on high and cook with lid on for 6 – 8 hours
- When pork is tender remove from liquid
- Strain the liquid & keep the vegetables
- Reduce the liquid over a high heat by 1/3
- Slice the pork and serve with the vegetables and some new (or roast) potatoes
- Pour the reduced sauce over the pork
- (You could also pull the pork apart with 2 forks and mix the reduced liquid through then serve in a bap with apple sauce)
