Pork Shoulder With Apple Cider (Slow-Cooked)

Heat oven to 165°C. Simply place all the ingredients in a large casserole dish, and put the lid on.

Place in the oven and let it cook for 3-4 hours until the meat is falling off the bone. If it looks like all the liquid is evaporating, add a little water.

Just before serving, remove and discard the bay leaf, the pork bone and any excess skin. Gently pull the pork apart into big chunks, folding it into all the juices.

Serve with mashed potato or creamy polenta.

1.5-1.8kg Freedom Farms Pork shoulder bone-in

2 Tbsp olive oil

1 onion, roughly chopped

1 carrot, chopped 1 leek, chopped

1 stick celery, chopped

1 bulb garlic, chopped

1 Granny Smith apple, peeled, cored and chopped

500ml Foundation Foods chicken stock

500ml bottle of Hallertau Apple Cider

1 Tbsp fresh thyme

1 bay leaf

Salt and pepper to season