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Throwing it back to one of my favourite and most popular one-pots. This budget friendly crowd pleaser is sure to be a hit. If you can get your hands on a small bottle of cider then please do as it makes the most delicious gravy, but I have included other options. Rather than mess up another pot for vegetables, I have wilted in spinach at the end of cooking which worked really well. Another option would be Swiss chard.
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Serves 4-6
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INGREDIENTS
1 kg pork shoulder - cut into 4-5 cm sq
3 onions chopped
2 eating apples peeled and chopped
1 whole garlic bulb top chopped off
1 punnet of mushrooms sliced
2 teaspoons plain flour
400ml white wine, cider or stock
1 small bag fresh spinach
Start by browning the seasoned pork in batches, then set aside.
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METHOD
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Add the onions to the pan and cook for a few minutes. Season, add the whole garlic bulb, Apple, mushrooms and the flour. Stir well.
Add the wine/cider/stock to the pan, stir and gently simmer to let the alcohol burn off.
Return the pork to the pan, stir and simmer in a slow cooker on low 130 degrees for 5 hours or 150 degrees for 2.5 hours. Squeeze the garlic from the bulb using tongs and mix into the sauce
Remove from the heat and stir in the spinach. Serve with Jacket Potatoes 🥔
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