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Pork & Apple Stew



So yesterday was the first official day of autumn ๐Ÿ‚ 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 ๐Ÿ˜Š๏ธ and one I keep coming back to because itโ€™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 itโ€™s cooked. This time I chopped in flat leaf parsley. Donโ€™t forget to hit save. Itโ€™s the bottom right hand icon for those of you who donโ€™t know.

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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

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METHOD

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 ๐Ÿฅ”

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