So yesterday was the first official day of autumn 🍂 I know quite a few people are feeling a bit low and struggling at the moment particularly with so much uncertainty. This budget friendly recipe is pretty much a hug in a bowl 😊️ and one I keep coming back to because it’s so good! On this occasion I actually used pork shoulder steaks and simply pulled them apart when they were succulent and tender. If you can get your hands on a small bottle of good quality cider then please do as it makes the most delicious gravy, but I have included other options. Sometimes I add thyme, or even wilt in a small amount of spinach once it’s cooked. This time I chopped in flat leaf parsley. Don’t forget to hit save. It’s the bottom right hand icon for those of you who don’t know.
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
Start by browning the seasoned pork in batches, then set aside.
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 for 5 hours or 150 degrees for 2.5 hours. Squeeze the garlic from the bulb using tongs and mix into the sauce
Serve with Jacket Potatoes 🥔