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Title : Slow-Braised Pork shoulder with Cider and Parsnips : One Pot Dish
link : Slow-Braised Pork shoulder with Cider and Parsnips : One Pot Dish

Slow-Braised Pork shoulder with Cider and Parsnips : One Pot Dish

Many may agree that Pork shoulder is the ideal cut for this warming one-pot! It's packed with delicious autumnal flavours and perfect served with a helping of mashed swede/rutabaga.

Ingredients

Serves 4/5

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

To serve

Mashed swede/rutabaga - see here

Method

1. 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. 
2. 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, also mashed swede/rutabaga

Nutritional Details

Per serving - Fat 29g Carbs 19g Protein 46g

From an original idea here

as well as enjoying this recipe, why not enjoy an Autumn walk, image from here

Please note - a variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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