Pot Roasted Pork Shoulder with Apple


1 pork shoulder, seasoned and tied with butchers twine (1 kg)

6 granny smith apples

100g butter

1 bay leaf

2 whole cloves

1 stick cinnamon

4 cloves of garlic 

1 medium onion, finely diced

3 tbsp thyme picked and roughly chopped

¼ cabbage, cut into rough 3cm dice

2 medium carrots cut into 2cm dice

1 stick celery cut into 2cm dice

1 cup apple cider vinegar

1 cup white wine

2 cups chicken stock

1 tsp fennel seed

½ cup roughly chopped parsley 



In an ovenproof dish or tray, heat over a medium flame; add butter and garlic onion and thyme, and bay, sweat for 2 – 3 min. Add onion, celery and carrot, clove and cinnamon and sweat for 3 – 4 min. Add the liquid, and the pork shoulder skin side up. Cover with a lid or foil and place in an oven at 150°c for 1½ hours. When the pork is cooked, the meat will come away easily with a fork.

Turn the heat up to 200°c and crisp the skin 20 – 30 min. Add a little water if the liquid evaporates. Rest for 20 min before removing from pot, carving and serving. Add the chopped parsley to the juices and vegetables and spoon over the cooked meat. Serve with buttered new potatoes and crusty bread.